2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
3 c. milk
4 lg. egg yolks
4 tbsp. butter
2 tsp. vanilla extract
1 (3 1/2 oz.) can flaked coconut (1 1/3 c.)
1/2 (15 oz.) pkg. refrigerated pie crusts (one 9-inch crust)
1 c. heavy or whipping cream
2 tbsp. confectioners' sugar

About 4 hours before serving or early in day: In 3-quart saucepan, mix sugar, cornstarch and salt; stir in milk until smooth. Over medium heat, cook until mixture thickens and boils, stirring constantly; boil 1 minute.

In small bowl, beat egg yolks slightly. Into yolks, beat small amount of hot milk mixture. Slowly pour yolk mixture back into milk mixture, stirring rapidly to prevent lumping. Reduce heat to low, return saucepan to heat; cook about 2 minutes, stirring constantly, until mixture is very thick. Remove saucepan from heat; stir in butter and vanilla extract until butter melts. Reserve 1/3 cup coconut; stir remaining coconut into cream filling. Set filling aside to cool slightly, stirring occasionally.

Prepare and bake refrigerated pie crust as package directs for 1-crust pie, cool. Spread coconut cream filling in cooled pie shell. Place plastic wrap directly on surface of filling and refrigerate pie about 3 hours or until filling is set.

Meanwhile, in 1-quart saucepan over medium heat, cook reserved coconut until lightly browned, cool. To serve, in small bowl, with mixer at medium speed, beat heavy or whipping cream and confectioners' sugar until stiff peaks form. Spoon whipped cream onto filling and swirl to make an attractive design. Sprinkle top with toasted coconut.