Coconut Cream Pie

• 2 baked (9-inch) pie shells
• 1 c. sugar
• 1/2 c. cornstarch
• 1 tsp. salt
• 2 c. Milnot
• 2 c. 2% or whole milk
• 6 eggs, separated
• 3 Tbsp. butter or margarine
• 2 Tbsp. real vanilla
• 2 c. plus 1/4 c. coconut, slightly packed

1. Blend sugar and cornstarch and set aside.
2. Put Milnot and milk in a 3-quart saucepan.
3. Add salt to egg yolks, beat lightly and add to milk.
4. Stir well, then add sugar and cornstarch.
5. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
6. Boil for another minute or two, stirring constantly. Remove from heat and add butter and vanilla.
7. Stir until butter is melted and blended into mixture.
8. Stir in 2 cups coconut and immediately pour into pie shells.
9. Top with whipped cream and toasted 1/4 cup coconut or make meringue from leftover egg whites, top with raw coconut and bake.

pie shells, sugar, cornstarch, salt, milk, eggs, butter, vanilla, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=223475 (may not work)