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. butter
• 1 c. flaked coconut
• 2 tsp. vanilla
• 1 (9-inch) baked pastry shell
• 3 egg whites
• 1/2 tsp. vanilla
• 1/4 tsp. cream of tartar
• 1/3 c. sugar
• 2 Tbsp. flaked coconut

1. For filling:
2. In a medium saucepan, combine the first 1/3 cup sugar, cornstarch and salt.
3. Stir in milk and cream of coconut. 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. Return all of the mixture to saucepan.
6. Cook and stir until bubbly.
7. Cook and stir 2 minutes more.
8. Remove from heat.
9. Stir in butter until melted.
10. Stir in the 1 cup coconut and 2 teaspoons vanilla.
11. Pour filling into baked pastry shell.

sugar, cornstarch, salt, milk, cream of coconut, egg yolks, butter, flaked coconut, vanilla, pastry shell, egg whites, vanilla, cream of tartar, sugar, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=319633 (may not work)