HAWAIIAN COCONUT CREAM PIE

1 (9 inch) pie crust
1/2 c. sugar
4 tbsp. cornstarch
1/4 tsp. salt
3/4 c. coconut
1 c. heavy cream
2 1/4 c. milk
3 egg yolks
1 tbsp. butter
2 tsp. vanilla

Prepare and bake crust. Combine
sugar, cornstarch and salt in medium
size saucepan. Stir in milk, slowly
cook over low heat (on 4) stirring
constantly until it thickens and
bubbles, cook 1 minute. Beat egg
yolks in small bowl, stir in 1/2 cup
hot mixture then stir back into
saucepan. Cook, stirring 1 minute
more. Stir in butter, vanilla and
coconut. Cool a few minutes then
pour into cooled pie shell.
Place wax paper over pie to prevent
skin on top. Chill at least 1 hour.
Meanwhile toast 1/4 cup coconut on
cookie sheet in 350 degree oven for
5 minutes.
TOPPING:
Half pint heavy cream, beat well
until thick then add 2 tablespoons
sugar and 1/2 cap vanilla. Spread
topping over pie then top with
toasted coconut. Enjoy! Yum! Yum!