Coconut Cream Pie - cooking recipe

Ingredients

1 (9-inch) pie crust, baked and cooled
1 c. sugar
4 Tbsp. cornstarch
1/4 tsp. salt
1 (13 oz.) can evaporated milk
4 egg yolks
1 1/2 c. hot water
1 tsp. vanilla extract
1 can angel flake coconut
1/4 tsp. cream of tartar

Preparation

Mix sugar, cornstarch and salt in heavy saucepan until well mixed.
Whisk in evaporated milk and egg yolks.
Place over medium heat; whisk in hot water slowly.
Cook, whisking constantly, until mixture comes to a boil and thickens enough to stand a spoon in. Remove from heat.
Stir in coconut, butter and vanilla; and stir until smooth.