Have a baked 9 inch pie shell ready for a terrific cream pie. No artificial fillers in this old time pie. Hide your calorie counter file and enjoy yourself. (I really should imply this statement for most pies.) Anyway, here goes!

1 c. sugar
3 tbsp. cornstarch
3 lg. eggs
2 c. milk
1 tsp. vanilla
1 tbsp. unsalted butter

Have ready a 9 inch baked pie crust. Make the filling: Small bowl whisk together sugar and cornstarch. Add eggs and whisk mixture until combined well. Add milk, scalded, in a stream, whisking, and transfer the custard to a saucepan. Bring custard to a boil over moderate heat, whisking constantly, and boil it, whisking for 2 minutes. Remove pan from heat, whisk in butter and vanilla, and let the custard cool, its surface covered with plastic wrap, then transfer filling to the pie crust and chill, covered with plastic wrap, for 3 hours.

Make the topping:

1 c. chilled heavy cream
1 tbsp. sugar
1 c. freshly grated coconut

In chilled bowl with electric mixer beat the cream with sugar until it just holds stiff peaks. Spread cream on top of filling and sprinkle the coconut over it.