9" pie shell, baked
2/3 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
3 c. milk
4 egg yolks, slightly beaten
2 tbsp. softened butter
2 tsp. vanilla
3/4 c. coconut
Top of pie:
Whipped cream or Cool Whip
1/4 c. coconut

Bake pie shell. Mix sugar, cornstarch and salt in 1 1/2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, vanilla and coconut.

Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no more than 48 hours. Remove plastic wrap; top pie with whipped cream; sprinkle with 1/4 cup coconut.

(Lt. Col. Michael) Assoc. Administrator