Coconut Custard Pie
"Since the early years of the 20th century, coconut cream pie has been enjoyed in lunchrooms, restaurants and diners across the country. If you like, use the unbaked graham cracker crumb crust used for the strawberry cheesecake in place of the prebaked pie crust...."
INGREDIENTS
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1 prebaked pie crust
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1 1/4 cups flaked coconut
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For the Filling:
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3/4 cup granulated sugar
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1/4 cup cornstarch
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1/4 teaspoon salt
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4 egg yolks
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3 cups milk
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3 tablespoons unsalted butter
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1 1/2 teaspoons vanilla extract
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For the Topping:
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1 cup heavy cream
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2 tablespoons Confectioners' sugar
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1/2 teaspoon vanilla extract
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