Fresh Coconut Cream Pie

• 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

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

sugar, cornstarch, salt, milk, egg yolks, butter, vanilla extract, fresh coconut, pastry shell, whipping cream, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481200 (may not work)