Fresh Coconut Cream Pie - cooking recipe

Ingredients

1 (9 inch) pie shells, baked and cooled
1 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
3 cups milk, hot
3 egg yolks, beaten
1 teaspoon vanilla extract
2 cups coconut, fresh and grated*
1 cup whipping cream

Preparation

Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
Bring to a boil, stirring over medium heat and boil for 2 minutes.
Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
Cook, stirring over low heat until boiling and thick enough to mound from spoon - about 5 minutes.
Turn into bowl; stir in extracts and half of coconut.
Place waxed paper directly on filling; refrigerate 1 hour.
Turn into pie shell; refrigerate 3 hours.
To serve: Whip cream, and spread over filling; top with remaining coconut.
*2 cans flaked coconut can be used in place of grated fresh coconut.