Coconut Cream Pie - cooking recipe

Ingredients

2 1/2 c. fresh milk
1 c. sugar
2 eggs, beaten
3 heaping Tbsp. cornstarch
1/2 c. cold water
1 tsp. vanilla
2 Tbsp. butter or margarine
1 c. Angel Flake coconut
1 small carton Cool Whip
pie crust (see recipe or use Mrs. Smith's deep dish pie crust), baked

Preparation

Mix milk and sugar in saucepan.
Heat slowly.
Mix cornstarch with water.
Add slowly to first mixture.
Add beaten eggs.
Stir constantly until thick.
Remove from heat.
Add butter, vanilla and coconut.
Set aside to cool to room temperature or refrigerate overnight.
Fold in 3 heaping tablespoons Cool Whip.
Save rest of Cool Whip for topping.