Coconut Cream Pie - cooking recipe

Ingredients

9-inch baked pastry shell
1/4 c. cornstarch
2/3 c. sugar
1/4 tsp. salt
2 c. milk
3 slightly beaten egg yolks
1 c. packaged flaked coconut
2 Tbsp. butter or margarine
1 tsp. vanilla

Preparation

Combine cornstarch, sugar and salt in saucepan.
Gradually add milk and blend well.
Cook over medium heat, stirring constantly, until thick.
Blend small amount of hot mixture into egg yolks, then add back into hot mixture in saucepan.
Cook 1 minute, stirring constantly.
Add coconut, butter and vanilla.
Blend well. Cover and cool to lukewarm, stirring occasionally.
Pour into baked pastry shell.
Top with meringue or whipped topping.