2/3 cup sugar
¼ teaspoon salt
¼ cup cornstarch
½ cup heavy whipping cream
2½ cups milk
3 large egg yolks
1½ cups shredded coconut
2 teaspoons good vanilla
2 tablespoons butter
1 single crust 9-inch baked pie crust

¾ cup heavy whipping cream
3 tablespoons sugar
½ teaspoon good vanilla
½ cup shredded coconut, toasted

For filling:

Combine sugar, salt and cornstarch in a large saucepan, nonstick preferred. Gradually whisk in ½ cup of heavy whipping cream and milk until smooth. Bring to a boil over medium heat, stirring gently; boil 1 minute. Remove from heat.

Beat eggs lightly in a small bowl. Gradually whisk in 1 cup of hot milk mixture, then add egg mixture to hot milk mixture in saucepan. Return to heat, whisking constantly, and bring back to a boil. Boil and whisk for 1 minute.

Remove from heat and stir in 1½ cups shredded coconut, butter and vanilla to blend. Immediately pour into baked pie shell and cool on a wire rack for 15 minutes. Cover with plastic wrap and chill in refrigerator for at least 3 hours.

Prepare whipped cream topping:

Just before serving, combine ¾ cup heavy whipping cream, 3 tablespoons sugar and ½ teaspoon vanilla in a mixing bowl. Whip until stiff peaks form, then spread over pie filling. Sprinkle with toasted coconut.

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This may sound complicated but it's really not. It's very rich and so worth the time and trouble.

Enjoy!