Coconut Cream Pie - cooking recipe

Ingredients

1 baked 9-inch pie crust with high, fluted edges
2/3 c. sugar
1/2 tsp. salt
2 1/2 Tbsp. cornstarch
1 Tbsp. all-purpose flour
3 c. milk
3 egg yolks, slightly beaten
1 Tbsp. butter
1 1/2 tsp. vanilla
3/4 c. moist, flaked coconut
sweetened, whipped cream

Preparation

Mix the sugar, salt, cornstarch and flour in a heavy saucepan. Gradually stir in milk.
Cook over moderate heat, stirring constantly, until mixture thickens and boils.
Boil 1 minute. Remove from heat.
Stir a little of the hot mixture into the beaten yolks.
Then blend yolks into hot mixture in saucepan. Boil 1 minute more, stirring constantly.
Remove from heat.
Blend in butter and vanilla; cool, stirring occasionally.
Just before pouring into pie shell, fold in coconut.
Chill thoroughly, about 2 hours.
Serve, topped with whipped cream.
Yields 6 servings.