Coconut Cream Pie - cooking recipe

Ingredients

2 1/2 c. milk
3 egg yolks
1/2 c. sugar
1/4 tsp. salt
3 Tbsp. cornstarch
1 tsp. vanilla
1 c. moist coconut
1 (9-inch) baked pastry shell, cooled

Preparation

Scald the milk in the top of a double boiler.
Add cornstarch. Beat the egg yolks; add sugar.
Blend the milk and egg mixture. Cook for 5 minutes.
Remove from stove, then add vanilla and 1/4 cup coconut.
Pour into cooled pie shell and refrigerate.