2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
3 c. milk
4 lg. egg yolks
4 tbsp. butter
2 tsp. vanilla
1 1/3 c. coconut
1 c. heavy or whipping cream
2 tbsp. powdered sugar

Mix in pan sugar, cornstarch and salt; stir in milk until smooth. Cook over medium heat until mixture thickens and boils, stirring constantly; boil 1 minute.

In small bowl, beat egg yolks slightly. Mix small amount of hot milk mixture into yolks. Slowly pour yolk mixture back into milk mixture, stirring quickly to prevent lumping. Reduce heat to low and cook about 2 minutes, stirring constantly until mixture is very thick.

Remove from heat. Stir in butter and vanilla until butter melts. Stir in 1 cup coconut into cream filling. Set aside filling to cool slightly, stirring occasionally.

Spread filling into cooled 9 inch pie shell. Place plastic wrap on filling and chill 3 hours or until set.

Beat whipping cream and powdered sugar until stiff peaks form. Spoon on top of pie. Top with 1/3 cup toasted coconut.