Coconut Cream Pie - cooking recipe

Ingredients

9-inch baked pie shell
2/3 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
3 c. milk
4 egg yolks, slightly beaten
2 Tbsp. margarine or butter, softened
2 tsp. vanilla
1 c. flaked coconut
1 c. sweetened whipped cream

Preparation

Bake pie shell.
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Stir at least half of the hot mixture gradually into egg yolks.
Stir into hot mixture in saucepan.
Boil and stir 1 minute; remove from heat.
Stir in margarine, vanilla and 3/4 cup of the coconut.
Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours.