1/2 cup cornstarch
1 cup flaked coconut
2 cup milk
3/4 cup sugar
1 tsp. vanilla
1 egg yolk
2 tbsp. butter
white chocolate at room temperature
shaved and toasted fresh coconut or you can just toast some flaked coconut
whipped topping of your choice
shortbread pie crust or pre-baked regular pie crust

Combine cornstarch, milk and sugar in a saucepan. Cook over medium heat, stirring constantly until it starts to thicken. Then stir in a beaten egg yolk and cook until mixture thickens to a pudding-like consistency.

Remove from heat and stir in butter and vanilla. Add the flaked coconut and pour into a shortbread pie crust and chill.

To serve, top with whipped topping then sprinkle the toasted coconut and white chocolate on top.

Submitted by: Kathy Davis