3/4 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 c. milk
3 egg yolks
2 tbsp. butter
1 tsp. vanilla
1 c. flaked coconut
1 baked 9" pastry shell
1 c. whipping cream
1/4 c. sifted powdered sugar
2 tbsp. flaked coconut, toasted (optional)

Combine sugar, cornstarch and salt in a heavy saucepan, gradually stir in milk. Cook over medium heat, stirring constantly until thickened and bubbly. Cook 1 minute. Beat egg yolks, gradually stir about 1/4 of hot mixture into yolks. Add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 30 seconds. Remove from heat. Stir in butter, vanilla and 1 cup flaked coconut. Pour into baked pastry shell. Cool completely, cover and chill 1-2 hours.

Beat whipping cream until foamy at high speed of an electric mixer, gradually add powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Pipe or dollop onto pie. Sprinkle with toasted coconut if desired.