Coconut Cream Pie - cooking recipe

Ingredients

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

Preparation

Mix cornstarch, 2/3 cup sugar and salt in a double boiler top. Slowly stir in milk.
Cook over boiling water, stirring constantly until thick enough to mound slightly when dropped from spoon. Cover; cook 10 minutes longer, stirring occasionally.
Stir a little hot mixture into beaten egg yolks; then stir all into remaining hot mixture.
Cook 2 minutes, stirring constantly.