COCONUT CREAM PIE
3/4 cup sugar
1/4 cup plus 2 teaspoons cornstarch
1/8 teaspoon salt
3 egg yolks, beaten
3 cups milk
1-1/2 tablespoons butter or margarine
1-1/2 teaspoons vanilla extract
1/2 cup flaked coconut
1 baked 9-inch pastry shell
3/4 cup whipping cream
1/3 cup sifted powdered sugar
Combine sugar, cornstarch, and salt in a heavy saucepan, and stir well.
Combine egg yolks and milk, and gradually stir into sugar mixture.
Cook over medium heat, stirring constantly until mixture thickens and boils.
Boil 1 minute, stirring constantly.
Remove from heat and stir in butter, vanilla, and coconut.
Immediately pour into pastry shell.
Cover filing with wax paper.
Let cool on counter for 30 minutes, and then chill in refrigerator until firm.
Beat whipping cream until foamy.
Gradually add powdered sugar, beating until soft peaks form.
Spread whipped cream over filling. Chill.
Makes one 9-inch pie.