1 c. sugar
2/3 c. cornstarch
1/4 tsp. salt
1 qt. milk
4 egg yolks
2 tbsp. butter
1 1/2 tsp. vanilla extract
1 c. finely chopped fresh coconut, divided
1 (9 inch) baked pastry shell
1/2 c. whipping cream
1 tsp. powdered sugar

Combine sugar, cornstarch, and salt in a heavy saucepan; stir in milk. Cook over medium heat, stirring constantly, until thickened and smooth.

Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot milk mixture, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat; add butter and vanilla. Cool. Stir 2/3 cup coconut into cooled filling. Pour filling into pastry shell; chill overnight.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over pie; sprinkle with remaining coconut. Yield: One 9 inch pie.