1 c. sugar
1/2 c. cornstarch
1/4 tsp. salt
3 c. hot milk
3 egg yolks
1 tsp. vanilla extract
2 c. grated coconut
1 c. heavy cream
1 baked pie shell

Combine sugar, cornstarch, and salt. Gradually add to milk in medium saucepan. Stir until smooth; bring to boil. Boil 2 minutes. Remove from heat. Stir 1/2 of hot mixture into yolks, then combine with rest in pan. Cook, stirring, over low heat until boils and is thick enough to mound from spoon (5 minutes). Turn into bowl. Stir in 1/2 of coconut and extract. Place waxed paper directly on filling. Refrigerate 1 hour; turn in pie shell. Refrigerate 3 hours. Whip cream and spread over filling. Top with remaining coconut.