Coconut Cream Pie - cooking recipe

Ingredients

1/4 c. cornstarch
2/3 c. sugar
1/2 tsp. salt
2 1/2 c. milk
3 eggs, separated
1 tsp. vanilla
1 c. flaked coconut
6 Tbsp. sugar
1 baked 9-inch pie shell

Preparation

Mix cornstarch, sugar and salt in top of double boiler. Slowly stir
in
milk. Cook over boiling water, stirring constantly, until
thick
enough
to
mound
when dropped from a spoon.
Cover and cook 10 minutes longer, stirring occasionally. Stir
a\tlittle hot mixture into egg yolks, then stir into rest of hot mixture. Cook 2 minutes more, stirring constantly. Remove from
double boiler. Stir in vanilla and 3/4 cup coconut. Cool
at room temperature.
Pour into pie shell. Beat egg whites.
Add
sugar, one
tablespoon
at a time, beating well after
each
addition. Beat until stiff peaks form.
Spread on top of
pie. Sprinkle with 1/4 cup coconut. Bake at 425\u00b0 for 5 minutes until meringue is lightly browned. Cool.