Coconut Cream Pie

from Trudy Epperly (Really good pie)

8” Baked pie shell or graham cracker crust
½ c Sugar
3 T Cornstarch
¼ t Salt
2 c Milk
3 Egg yokes slightly beaten
1 t Butter or margarine
2 t Vanilla
1 ½ c Coconut (shredded)

Stir together sugar, cornstarch, salt, in saucepan. Blend milk and eggs, gradually stir into sugar mixture. Cook over medium heat stirring constantly until mixture thickens. Boil and stir one minute. Remove from heat. Blend in butter, vanilla, and coconut.

Pour into cooked pie shell and chill.