4 egg yolks
2 heaping tbsp. cornstarch
2 c. milk
1/2 c. sugar
Pinch of salt
1/3 to 1/2 c. coconut
1 tbsp. butter
Vanilla to flavor
1 baked pie shell (9 inch)

Combine milk, sugar, salt and coconut in a saucepan and heat to nearly a boil. Mix cornstarch and egg yolks with a little water and add to milk/coconut mixture, stirring constantly, until mixture thickens. Add butter and vanilla. Cool for 5 minutes, stirring once or twice.

Pour into baked pie shell which has been sprinkled with coconut on bottom. Cool completely and top with whipped cream and toasted coconut for topping. Serves: 8.