3/4 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 c. milk
3 egg yolks
2 tbsp. butter
1 tsp. vanilla extract
1 c. flaked coconut
1 baked (-inch pastry shell
1 c. whipping cream
1/4 c. sifted powdered sugar
Garnish: toasted flaked coconut

Combine first 3 ingredients in a heavy saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute.

Beat egg yolks; gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 30 seconds. Remove from heat; stir in butter, vanilla, and 1 cup flaked coconut. Pour into pastry shell. Cool completely; cover and refrigerate for 1 to 2 hours.

Beat whipping cream at high speed of an electric mixer until foamy; gradually add powdered sugar, one tablespoon at a time, beating until soft peaks form. Pipe onto pie. Garnish, if desired. Yield: one 9-inch pie.