1 (9-inch) pie shell, baked
3 c. milk
3/4 c. sugar
5 tbsp. cornstarch
1/2 tsp. salt
3 egg yolks, beaten
1 1/2 c. shredded coconut
2 tbsp. butter
1 1/2 tsp. vanilla

Bake pie shell; set aside. Place milk in 4-cup glass measure. Heat in radarange oven on cookmatic level 8 for 5 to 6 minutes, or until scalded. Mix together sugar, cornstarch and salt in 2-quart casserole. Stir hot milk slowly into mixture. Stir about 3/4 cup of hot mixture into egg yolks, stirring constantly. Return egg mixture into 2-quart casserole. Cook in radarange oven on cookmatic level 8 for 3 to 4 minutes, or until thickened. Stir with wire whip often during cooking. Add coconut, butter and vanilla. Stir until butter is melted. Pour filling into pie shell. Chill several hours before serving. May be served with whipped topping and coconut, if desired.