Coconut Cream Pie

Here's an oldie, but a goodie. A former boss of mine LOVED coconut cream pie, and practically dared me to make one that he would like. He considered himself a connoisseur and was not going to be easily impressed by a half-hearted attempt. This one won him over. So I had to make one about once a month for us to enjoy at the office. Wish he was still around so I could bake him another one. This one's for you, Mr. Hughes.

Coconut Cream Pie
Makes one pie.

3/4 cup sugar
1/4 cup cornstarch
2 cups milk
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla
1 cup flaked coconut
1 baked 9-inch pie shell
1 cup whipping cream
1/4 cup sifted powdered sugar

Combine sugar and cornstarch in a heavy saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook one minute.

Beat egg yolks; gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, for 30 seconds. Remove from heat; stir in butter, vanilla and coconut. Pour into pie shell. Cool completely; cover and chill in refrigerator one to two hours.

Whip cream and sweeten with powdered sugar. Spread onto pie and garnish with toasted coconut if desired.