3/4 cup cornstarch
1 1/2 cups sugar
1/2 teaspoon salt
1 quart milk, scalded
1/2 tablespoon vanilla
2 tablespoons margarine
1/2 teaspoon coconut extract
1 cup coarsely shredded fresh coconut
1 baked 10-inch pie shell
4 cup whipped topping or whipped cream
Combine cornstarch, sugar and salt and mix well. Gradually stir scalded milk into cornstarch mixture. Bring to boil, stirring constantly, and boil 2 minutes until thickened and shiny. Add small amount of hot mixture to eggs and beat until blended. Return to pan and whip 2 minutes over medium heat until slightly thickened, being careful not to curdle mixture.
Remove from heat and add vanilla and margarine, mixing until smooth. Pour through sieve. Place plastic wrap directly over cream. Set aside to cool.
Add coconut extract and 1/2 cup coconut to cooled pie cream. Pour into pie shell. Chill. Spread whipped topping over pie, mounding in center. Sprinkle with remaining 1/2 cup coconut. Makes 1 (10-inch) pie.