1 c. sugar
1/2 c. cornstarch
2 c. scalded milk
3 egg yolks
2 tbsp. butter
1 tsp. vanilla
1 c. or can Angel Flake coconut
1/3 tsp. salt

Blend sugar, cornstarch, and salt. Slowly stir in hot milk. Cook and stir until thick. Add 1/3 of hot mixture to well beaten egg yolks, then stir egg yolk mixture into custard. Stir and cook 2 minutes. Remove from heat. Add 1/2 of coconut, butter, and vanilla. Pour into a baked 9 inch pie shell. Top with remaining coconut and brown.