Coconut Cream Pie

1 9-inch pie shell, baked
3 cups whole milk
1 1/2 cup coconut
3/4 cup granulated sugar
1/3 cup flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla


Put the milk and 1 cup coconut in sauce pan and scald the milk. (if you tip the pan you will see bubbles just beginning to form on the bottom). In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Cook until thickened. Cover and cook for two minutes longer. Temper the egg yolks by pouring a some of the hot mixture into the egg yolks and whisk quickly. Return to the pan and cook for one minute longer, stirring constantly. Take off head and add the butter and vanilla. Let cool for a little bit and pour into a baked pie shell. Refridgerate for a few hours or more. Toast the rest of the coconut in a cookie sheet in the oven. Cover the pie with whipped cream and toasted coconut.

This can be made into banana cream pie by slicing bananas and putting them in the bottom of the pie shell. Or just vanilla cream pie.