Coconut Cream Pie

• 2/3 c. sugar
• 1/4 c. cornstarch
• 1/4 tsp. salt
• 3 c. milk
• 4 large egg yolks
• 4 Tbsp. margarine
• 2 tsp. vanilla
• 1 1/3 c. coconut
• 1 pie shell (cooked)
• whipped topping

1. Line pie pan with pie crust.
2. Prick crust with fork, then brown at 350u0b0.
3. In saucepan mix sugar, cornstarch and salt.
4. Stir in milk until smooth.
5. Cook over medium heat until mixture thickens and boils, stirring constantly.
6. Boil for 1 minute.
7. Beat egg yolks slightly.
8. Stir small amount of hot mixture into egg mixture. Slowly pour egg mixture into saucepan, stirring rapidly.
9. Cook 2 minutes until thick.
10. Remove from heat.
11. Stir in margarine and vanilla.
12. Stir in 1 cup coconut.
13. Pour into baked pie shell.
14. Brown 1/3 cup coconut.
15. Put whipped topping on pie and sprinkle with coconut.

sugar, cornstarch, salt, milk, egg yolks, margarine, vanilla, coconut, pie shell, topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476632 (may not work)