Coconut Cream Pie

[jglass]

Coconut Cream Pie

Makes 1 - 9 inch pie
1 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 cups milk
3 slightly beaten egg yolks
2 tablespoons butter
1 teaspoon vanilla
1 cup unsweetened flaked coconut
1 9 inch pie crust, baked
2 cups fat-free whipped topping
1/3 cup unsweetened flaked coconut

In a saucepan, mix sugar, flour or cornstarch and salt; gradually stir in milk; over medium heat, cook, stirring until bubbling; cook 2 minutes; remove
from heat.
Temper eggs by slowly adding a moderate amount of cooked mixture to them while stirring; pour back into saucepan.
Cook another 2 minutes, stirring constantly; remove from heat; stir in butter, vanilla and 1 cup coconut.
Pour into cooled pie shell and cool; top with whipped topping.
Place 1/3 cup coconut on baking sheet and bake at 350° until lightly toasted, 5-8 minutes; sprinkle on whipped topping.