1 (9 inch) pie crust
1/2 c. sugar
4 tbsp. cornstarch
1/4 tsp. salt
3/4 c. coconut
1 c. heavy cream
2 1/4 c. milk
3 egg yolks
1 tbsp. butter
2 tsp. vanilla

Prepare and bake crust. Combine sugar, cornstarch and salt in medium- size saucepan. Stir in milk, slowly cook over low heat (on 4) stirring constantly until it thickens and bubbles, cook 1 minute.

Beat egg yolks in small bowl, stir in 1/2 cup hot mixture then stir back into saucepan. Cook, stirring 1 minute more. Stir in butter, vanilla and coconut. Cool a few minutes then pour into cooled pie shell. Place wax paper over pie to prevent skin on top. Chill at least 1 hour. Meanwhile toast 1/4 cup coconut on cookie sheet in 350 degree oven for 5 minutes.

TOPPING: Half pint heavy cream, beat well until thick then add 2 tablespoons sugar and 1/2 cap vanilla. Spread topping over pie then top with toasted coconut. Enjoy! Yum! Yum!