Double Coconut Cream Pie

• 1/3 c. sugar
• 1/4 c. cornstarch
• 1/4 tsp. salt
• 2 c. milk
• 1 (8 oz.) can cream of coconut
• 3 beaten egg yolks
• 2 Tbsp. margarine
• 1 c. flaked coconut
• 2 tsp. vanilla
• 1 (9-inch) baked pie crust
• 3 egg whites
• 1/2 tsp. vanilla
• 1/4 tsp. cream of tartar
• 1/3 c. sugar
• 2 Tbsp. flaked coconut

1. In medium saucepan, combine the first 1/3 cup sugar, cornstarch and salt.
2. Stir in milk and cream of coconut.
3. Cook and stir over medium heat until thickened and bubbly.
4. Cook and stir 2 minutes more.
5. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly.
6. Return all of the mixture to saucepan.
7. Cook and stir until bubbly.
8. Cook and stir 2 minutes more.
9. Remove from heat.
10. Stir in margarine until melted.
11. Stir in 1 cup coconut and 2 teaspoons vanilla.
12. Pour into pie crust.

sugar, cornstarch, salt, milk, cream of coconut, egg yolks, margarine, flaked coconut, vanilla, crust, egg whites, vanilla, cream of tartar, sugar, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=785665 (may not work)