Coconut Cream Pie

• 3/4 cup sugar
• 1/4 cup cornstarch
• 2 teaspoons cornstarch
• 18 teaspoon salt
• 3 each egg yolks beaten
• 3 cups milk
• 1 1/2 tablespoons butter or margarine
• 1 1/2 teaspoons vanilla extract
• 1/2 cup coconut flaked
• 1 each pie shell (9 inch) 9 inch, baked
• 3/4 cup heavy whipping cream
• 13 cup powdered sugar
• 1/4 cup coconut flaked, toasted

1. Combine sugar, cornstarch, and salt in a heavy saucepan; stir well.
2. Combine egg yolks and milk; gradually stir into sugar mixture.
3. Cook over medium heat, stirring constantly, until mixture thickens and boils.
4. Boil 1 minute, stirring constantly.
5. Remove from heat; stir in butter, vanilla and flaked coconut.
6. Immediately pour into pastry shell.
7. Cover filling with wax paper.
8. Let cool 30 minutes; then chill until firm.
9. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
10. Spread whipped cream over filling.
11. Sprinkle with toasted flaked coconut.

sugar, cornstarch, cornstarch, salt, egg yolks, milk, butter, vanilla, coconut flaked, pie shell, heavy whipping cream, powdered sugar, coconut flaked

Taken from recipeland.com/recipe/v/coconut-cream-pie-32649 (may not work)