Recipe: Coconut Cream Pie

Whisk together:
Coconut Cream Pie
1 1⁄2 cups sugar
3 heaping Tbsp cornstarch 1⁄3 tsp salt
3 cups milk
Microwave 6 minutes on high. Stir, then microwave in one minute increments. Watch carefully to be sure it does not run over.
Temper with:
5 egg yolks
Microwave again for 2 minutes 20 seconds on high. Whisk in:
3 Tbsp butter
1 1⁄2 tsp vanilla
1 1⁄2 cups toasted coconut
Add mixture into a baked pie shell. Cover with plastic wrap and refrigerate until cold and solid (not runny).
Top with whipped cream:
1 2/4 cups heavy whipping cream
2 Tbsp sugar
1 1⁄2 tsp vanilla
Sprinkle whipped cream with more toasted coconut to decorate topping 

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