1 (9") baked, cooled, pie shell
2/3 c. sugar
3 tbsp. cornstarch
1/2 tsp. salt
3 c. milk
3 beaten egg yolks
1 tbsp. butter
1 1/2 tsp. vanilla extract
2 c. shredded coconut
Whipped cream for (topping)

In a pot combine sugar, cornstarch and salt. Gradually stir in milk. Cook slowly, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat.

Place egg yolks in a bowl. Stir in 1/2 sugar mixture. Stir egg mixture in pot. Boil, stirring constantly, for 1 minute longer. Remove from heat. Stir in vanilla and butter. Add 3/4 cup coconut. Pour immediately into pie shell. Chill thoroughly. Top with whipped cream. Sprinkle remaining coconut on top. Yields one 9 inch pie.