Coconut Cream Pie - cooking recipe

Ingredients

3/4 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 c. milk
3 egg yolks
2 Tbsp. butter or margarine
1 tsp. vanilla extract
1 c. flaked coconut
1 baked 9-inch pastry shell
1 c. whipping cream
1/4 c. sifted powdered sugar
toasted, flaked coconut (garnish)

Preparation

Combine first 3 ingredients in a heavy saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute. Beat egg yolks.
Gradually stir about 1/4 of the hot mixture into yolks. Add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 30 seconds. Remove from heat. Stir in butter, vanilla and 1 cup flaked coconut.
Pour into pastry shell. Cool completely. Cover and refrigerate for 1 to 2 hours.
Beat whipping cream at high speed of an electric mixer until foamy. Gradually add powdered sugar, one tablespoon at a time, beating until soft peaks form. Pipe onto pie.
Garnish, if desired. Yields one 9-inch pie.