ARGO'S COCONUT CREAM PIE

1/2 cup sugar
3 tablespoons Argo or Kingsford’s Corn Starch
1/4 teaspoon salt
2 1/2 cups milk
3 egg yolks, slightly beaten
1 cup flaked coconut, divided
1 teaspoon vanilla
1 baked (9-inch) pie crust
Whipped cream or thawed frozen whipped topping

In 2-quart saucepan combine sugar, corn starch and salt. Gradually stir in milk until smooth. Stir in egg yolks.

Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat; stir in 3/4 cup coconut and vanilla.

Spoon hot filling into pie crust; cover surface with plastic wrap. Cool completely on wire rack. If desired, toast remaining 1/4 cup coconut; cool completely.

Spread whipped cream over filling; sprinkle with remaining coconut. Refrigerate.

Servings: 8
Source: Argo Corn Starch