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1
Combine sugar, corn starch and salt in saucepan.
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2
Stir in milk until smooth.
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3
Bring mixture to boil and stir constantly until thickened.
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4
Remove from heat and stir one cup mixture into egg yolks.
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5
Stir yolk mixture into filling and return to boil.
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6
Boil two minutes stirring constantly.
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7
Remove from heat and stir in butter, vanilla, and coconut.
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8
Mix well, then pour into crust and cool 15 minutes.
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9
Cover and refrigerate.
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10
When ready to serve, top with sweetened whipped cream and toasted coconut.
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11
To toast coconut, spread thin layer on baking sheet and bake in 350 degree oven, stirring often, until lightly toasted.
