Fresh Coconut Cream Pie

• 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

1. Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
2. Bring to a boil, stirring over medium heat and boil for 2 minutes.
3. Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
4. Cook, stirring over low heat until boiling and thick enough to mound from spoon - about 5 minutes.
5. Turn into bowl; stir in extracts and half of coconut.
6. Place waxed paper directly on filling; refrigerate 1 hour.
7. Turn into pie shell; refrigerate 3 hours.
8. To serve: Whip cream, and spread over filling; top with remaining coconut.
9. *2 cans flaked coconut can be used in place of grated fresh coconut.

pie shells, sugar, cornstarch, salt, milk, egg yolks, vanilla, coconut, whipping cream

Taken from www.food.com/recipe/fresh-coconut-cream-pie-331538 (may not work)