COCONUT CREAM PIE

1 (9") baked pie shell
2/3 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
3 c. milk
4 egg yolks, slightly beaten
2 tbsp. butter, softened
2 tsp. vanilla extract
1 c. coconut
1 c. sweetened whip cream

Bake pie shell; cool. Mix sugar, cornstarch and salt in saucepan.
Gradually stir in milk, then egg yolks. Cook over medium heat,
stirring constantly, until mixture thickens and boils. Boil and stir
1 minute. Stir in butter, vanilla and 3/4-cup coconut. Pour into pie shell.
Press plastic wrap onto filling. Refrigerate for at least 2 hours,
but not longer than 48 hours. Top with whipped cream and sprinkle
balance of coconut on top