What You’ll Need :
Nine-inch baked pie crust
2/3 cup sugar
1/3 cup cornstarch
Two tablespoons all-purpose flour
One quarter teaspoon salt
Three eggs
Three cups milk
One tablespoon butter
Two teaspoons vanilla extract
One quarter cups sweetened flaked coconut
How to Make It :
In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended.
Gradually stir in milk.
Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir one minute.
Remove from heat; stir in butter and vanilla.
Stir in coconut until blended; pour into baked pie crust.
Press plastic wrap directly onto surface; refrigerate six to eight hours or until set.
Just before serving, spread with whipped cream; sprinkle with toasted coconut.
Cover; refrigerate leftover pie.
8 servings.
Variation: You can also toast the coconut before adding it to the pie.
Preheat oven to 350 degrees.
Spread evenly on cookie sheet, stir once or twice while baking for 5 to 10 minutes, until light golden brown
