9 inch pastry shell, baked
2/3 c. sugar
1/2 tsp. salt
2 1/2 tbsp. corn starch
1 tbsp. flour
2 c. milk
3 egg yolks
1 tbsp. butter
1 1/2 tsp. vanilla
3/4 c. shredded coconut
1/2 c. Half & Half
1/4 c. coconut

For filling, mix sugar, salt, cornstarch and flour in sauce pan. Stir in gradually 2 cups milk. Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Stir a little of the mixture into egg yolks, slightly beaten. Then blend in to hot mixture in sauce pan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla. Cool, stirring occasionally.

While this is cooling, prepare coconut. Place 3/4 cup shredded coconut into Half & Half cream and heat. Also, toast 1/4 cup coconut to sprinkle on top. Mix the coconut mixture into filling just before placing filling in pie shell. Chill thoroughly - 2 hours. Top with sweetened whipped cream and sprinkle with toasted coconut. Take chilled pie out of the refrigerator 20 minutes before serving.