2/3 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
3 cups milk
4 egg yolks, slightly beaten
2 tbsp. butter, softened
2 tsp. vanilla
1 cup coconut flakes, divided
1 cup whipped cream or Cool Whip (for topping)

Mix sugar, corn starch and salt in sauce pan. Gradually stir in milk, cook over medium heat stirring constantly till mix thickens and boils. Boil and stir 1 minute.

Stir at least half of hot mix gradually into yolks, stir into hot mix in sauce pan, boil and stir 1 minute, remove from heat, stir in butter, vanilla and 3/4 cup coconut flakes, pour into shell, press plastic wrap onto filling and refrigerate at least 2 hours but no longer than 48.

Remove plastic, top pie with whipped cream and remaining 1/4 cup coconut. Refrigerate any remaining pie immediately.