Fresh Coconut Cream Pie - cooking recipe

Ingredients

1 c. sugar
2/3 c. cornstarch
1/4 tsp. salt
1 qt. milk
4 egg yolks
2 Tbsp. butter
1 1/2 tsp. vanilla extract
1 c. finely chopped fresh coconut, divided
1 baked 9-inch pastry shell
1/2 c. whipping cream
1 tsp. powdered sugar

Preparation

Combine sugar, cornstarch and salt in a heavy saucepan; stir in milk.
Cook over medium heat, stirring constantly, until thickened and smooth.
Beat egg yolks until thick and lemon colored.
Gradually stir about 1/4 of hot milk mixture into yolks; add to remaining hot milk mixture, stirring constantly.
Cook 5 minutes, stirring constantly.
Remove from heat; add butter and vanilla.
Cool.
Stir 2/3 cup coconut into cooled filling.
Pour filling into pastry shell; chill overnight.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
Spread over pie.
Sprinkle with remaining coconut. Yields 1 (9-inch) pie.