Coconut Cream Pie - cooking recipe

Ingredients

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

Preparation

Mix ARGO corn starch, sugar and salt in 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. Remove from boiling water.
Stir in vanilla and 3/4 c. coconut. Cool to room temperature.
Turn into pastry shell.