1 1/3 c. dried shredded coconut
3/4 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
3 c. milk
4 egg yolks, beaten
4 tbsp. butter
1 tsp. vanilla extract
2 tbsp. rum (or 1 tsp. rum flavoring)
9" pie crust, baked
1 c. cream, whipped

Toast coconut on a baking sheet 5 minutes in 350 degree oven, tossing frequently, until barely brown. Remove.

Mix sugar, cornstarch and salt, thoroughly. Gradually whisk in milk, then egg yolks. Mix thoroughly.

In heavy saucepan over medium heat, cook mixture, stirring constantly and vigorously so no lumps form, until it begins to boil. Reduce heat to simmer and continue to cook and stir 2 minutes. Remove from heat and immediately stir in butter, vanilla, rum and toasted coconut. Stir until butter melts. Cover tightly with plastic wrap (to prevent a skin from forming on top of the mixture) and let cool 15-20 minutes. Stir thoroughly again and pour into prepared pie shell. Chill at least 2 and up to 8 hours. When ready to serve pie, mound with whipped cream.