1 deep dish pie crust, baked
3 c. milk
4 egg yolks, lightly beaten
2 c. sugar
2/3 c. cornstarch
1/4 tsp. salt
2 tsp. vanilla extract
1 stick butter
11 oz. shredded sweetened coconut, reserve 1 oz. coconut for topping
Fresh whipped cream

In large heavy pan, warm the milk until steaming, NOT boiling. Whisk in the 4 egg yolks; then add the sugar, cornstarch and salt. Increase temperature to medium-high heat, and stir the mixture continually until thick and bubbling. Remove pan from heat.

With electric mixer, blend in butter, vanilla extract and then 11 oz. coconut. Pour mixture into baked pie shell need let cool until mixture sets up. Top with 1 oz. coconut and fresh whipped cream. Refrigerate any leftover pie.