3/4 c. sugar
1/4 c. plus 2 tsp. cornstarch
1/8 tsp. salt
3 egg yolks, beaten
3 c. milk
1 or less c. coconut
1 1/2 tbsp. butter
1 1/2 tsp. vanilla extract
1 (9 inch) pastry shell, baked
3/4 c. whipping cream
1/3 c. sifted powdered sugar

Combine sugar, cornstarch and salt in a heavy saucepan; stir well. Combine egg yolks and milk, gradually stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat; stir in butter and coconut and vanilla. Immediately pour into pastry shell. Cover filling with wax paper. Let cool 30 minutes; then chill until firm.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over filling. Chill. I toast a little coconut to put on top of whipped cream. Makes it look pretty.