Coconut Cream Pie - cooking recipe

Ingredients

1 c. sugar
1/3 c. flour
1/4 tsp. salt
1 (5 oz.) can evaporated milk
2 1/4 c. milk
3 eggs, separated
2 Tbsp. butter
1 tsp. vanilla extract
1 (3 1/2 oz.) can flaked coconut
1 (9-inch) pastry shell
1/2 tsp. cream of tartar
3 Tbsp. sugar
3/4 tsp. cornstarch
3 Tbsp. flaked coconut, toasted

Preparation

Combine first 3 ingredients in a heavy saucepan; gradually add milks, stirring until blended.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Beat egg yolks until thick and lemon colored.
Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Cook over medium heat, continuously stirring 1 minute. Remove from heat; stir in butter and next 2 ingredients.
Spoon mixture into pastry shell.