Double Coconut Cream Pie - cooking recipe

Ingredients

1 c. sugar
1/4 c. cornstarch
2 c. milk
5 eggs, separated
3/4 c. coconut
1 Tbsp. butter
1 tsp. vanilla
1 (9-inch) baked pie crust
1/4 c. sugar
1/4 c. coconut

Preparation

For Filling:
In a saucepan, combine the sugar and cornstarch. Gradually stir in the milk.
Cook until thickened.
In a bowl, beat the egg yolks with a fork; stir about 1 cup of the hot filling into yolks.
Return to saucepan; bring to a gentle boil. Cook and stir 2 more minutes.
Remove mixture from the heat.
Stir in 3/4 cup coconut, butter and vanilla.
Pour filling into baked pie crust.