3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
3 slightly beaten egg yolks
2 tbsp. butter
1 tsp. vanilla
9 inch baked pie shell
1 c. flaked coconut

In saucepan, combine sugar, cornstarch and salt; add milk and egg yolks. Cook and stir until bubbly. Cook 2 minutes, stirring constantly. Remove from heat and add coconut, butter and vanilla. Pour into baked pie shell. Refrigerate. To serve, top with whipped cream and sprinkle with toasted coconut. Chocolate Cream Pie: Omit coconut. Increase sugar to 1 cup and add two 1 ounce squares chocolate (unsweetened). Top with whipped cream. Banana Cream Pie: Omit coconut. Layer vanilla pudding with sliced bananas. Top with whipped cream.