2 3/4 c. milk
2/3 c. sugar
3 level tbsp. cornstarch
3 lg. egg yolks
1/4 c. butter
1 tsp. vanilla
Pinch of salt

Combine milk and butter in double boiler over low heat (or in pan over very low heat). Do not boil. Blend the dry ingredients into the slightly beaten egg yolks. Add to warm milk and butter mixture, stirring constantly over heat until thick and creamy. Add vanilla and cool. Pour into baked pie shell. Spread with whipped cream and sprinkle generously with grated coconut.