Coconut Cream Pie - cooking recipe

Ingredients

2/3 c. sugar
1/4 c. Argo cornstarch
1/4 tsp. salt
2 1/2 c. milk
3/4 c. flaked coconut, divided
3 egg yolks, slightly beaten
1 tsp. vanilla
1 (9 inch) baked pie shell

Preparation

In a 2 quart saucepan stir together sugar, cornstarch and salt.
Gradually stir in milk until smooth.
Stir in slightly beaten egg yolks.
Bring to a boil over medium heat stirring constantly to prevent sticking.
Boil for 1 minute.
Remove from heat and stir in vanilla.
Cool slightly and stir in 3/4 cup coconut. Spoon filling into cooled pastry shell.