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To prepare the WHIPPED CREAM TOPPING:.
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In a mixer bowl, combine all the ingredients and whip until the cream is stiff and well defined peaks form.
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Don't walt away and leave the mixer on -- the mixture can turn into butter in a matter of seconds.
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To prepare PIE:.
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On a flat pan, in a 350 oven, toast 1/2 cup of the coconut for 5 minutes, stirring once-set aside.
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In a medium bowl, combine the sugar, cornstarch, and salt.
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Gradually add the cold milk.
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In a small bowl, beat the egg yolks.
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add them to the sugar-milk mixture and blend with spoon.
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Gradually add the hot milk.
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Transfer the custard to a large saucepan (use the same pan you used to scald the milk in and save a dish).
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Cook over medium heat, stirring constantly with a wooden spoon or paddle.
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It may be necessary to use a whisk briefly at the end of the cooking period to smooth out all the little lumps, but don't use it earlier, for you don't want to increase the air bubbles in the custard.
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When the custard bubbles up in the middle and thickens, remove from the heat and add the butter, vanilla and untoasted coconut.
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Cool to lukewarm, then transfer to a pie shell.
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When the custard is completely cool, refrigerate.
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To serve, top with whipped cream topping and sprinkle with toasted coconut.
