Ingredients:

2/3 cup Sugar
1/4 cup Cornstarch
1/2 teaspoon Salt
3 cup Milk
4 Egg Yolks, slightly beaten
2 tablespoon. Butter, softened
2 teaspoon Vanilla
1 cup Coconut
1 cup cool whip



Preparation:

Mix sugar, corn starch and salt in sauce pan. Gradually stir in milk, cook over med heat stirring constantly till mix thickens and boils. Boil and stir 1 minute.
Stir at least half of hot mix gradually into yolks, stir into hot mix in sauce pan, boil and stir 1 minute, remove from heat, stir in butter, vanilla and 3/4 c. coconut, pour into shell, press plastic wrap onto filling and refrigerate at least 2 hours but no longer than 48.

Remove plastic, top pie with whipped cream an remaining coconut. Refrigerate any remaining pie immediately.