Coconut Cream Pie - cooking recipe

Ingredients

2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 1/2 c. milk
3 egg yolks
1 Tbsp. butter or margarine
2 tsp. vanilla
1 c. whipping cream
1 1/3 c. flaked coconut
baked (9-inch) pie shell

Preparation

Combine sugar, cornstarch and salt in a heavy 3-quart saucepan. Gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Cook 2 minutes.
Remove from heat.
Beat egg yolks slightly, using a fork.
Stir a small amount of hot mixture into egg yolks.
Immediately pour yolk mixture back into hot mixture, blending thoroughly.
Cook two more minutes over low heat, stirring constantly.
Remove from heat. Gently stir in vanilla and butter.
Cool completely.
Fold whipped cream into cooled filling.
Then fold in 1 cup of the coconut. Pour mixture into baked pie shell.
Chill in refrigerator until set, about 2 hours.
Sprinkle top of pie with the remaining 1/3 cup of coconut before serving.
Makes 6 to 8 servings.
The whipped cream folded into the coconut custard filling makes it light and delicate.