Coconut Cream Pie - cooking recipe

Ingredients

2 baked (9-inch) pie shells
1 c. sugar
1/2 c. cornstarch
1 tsp. salt
2 c. Milnot
2 c. 2% or whole milk
6 eggs, separated
3 Tbsp. butter or margarine
2 Tbsp. real vanilla
2 c. plus 1/4 c. coconut, slightly packed

Preparation

Blend sugar and cornstarch and set aside.
Put Milnot and milk in a 3-quart saucepan.
Add salt to egg yolks, beat lightly and add to milk.
Stir well, then add sugar and cornstarch.
Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
Boil for another minute or two, stirring constantly. Remove from heat and add butter and vanilla.
Stir until butter is melted and blended into mixture.
Stir in 2 cups coconut and immediately pour into pie shells.
Top with whipped cream and toasted 1/4 cup coconut or make meringue from leftover egg whites, top with raw coconut and bake.