2/3 c. sugar 1/4 c. cornstarch 1/2 t. salt 3 c. milk 4 egg yolks, slightly beaten 2 T. butter softened 2 t. vanilla 1 c. coconut 1 c. cool whip
Mix sugar, corn starch and salt in sauce pan. Gradually stir in milk, cook over med heat stirring constantly till mix thickens and boils. Boil and stir 1 minute. Stir at least half of hot mix gradually into yolks, stir into hot mix in sauce pan, boil and stir 1 minute, remove from heat, stir in butter, vanilla and 3/4 c. coconut, pour into shell, press plastic wrap onto filling and refrigerate at least 2 hours but no longer than 48. Remove plastic, top pie with whipped cream an remaining coconut. Refrigerate any remaining pie immediately.