Coconut Cream Pie - cooking recipe

Ingredients

2 eggs
2 c. milk
3 heaping Tbsp. cornstarch
1 tsp. vanilla
2 Tbsp. butter
2 c. coconut
1 medium carton Cool Whip
1 (9-inch) baked pie shell

Preparation

Scald milk in double boiler. Beat eggs until smooth.
Mix cornstarch and sugar together. Add to eggs. Stir until smooth. Add to hot milk.
Cook until thick.
Remove from heat. Stir in butter and coconut.
Let cool. Add 1/2 cup Cool Whip to the filling. Garnish with the rest of the Cool Whip and sprinkle top with toasted coconut.