1 9 inch pie crust, graham cracker, store-bought, or homemade
2/3 C sugar
1/3 C cornstarch
2 Tbsp all-purpose flour
1/4 tsp salt
3 C milk
1 Tbsp butter
2 tsp vanilla extract
1 1/4 C sweetened, flaked coconut
1 16 oz. Cool Whip
Preheat oven to 350 F degrees.
In medium saucepan, combine sugar, cornstarch, flour, and salt.
Stir in eggs until well blended.
Gradually stir in milk.
Cook over medium heat, stirring constantly with a whisk, until mixture boils. Boil and stir for 1 minute.
Remove from heat.
Stir in butter and vanilla. Stir in coconut until blended. Pour into pie crust.
Press plastic wrap directly onto surface.
Refrigerate for 6 to 8 hours, or until set.
Top with whipped cream.