Coconut Cream Pie

Combine first 3 ingredients in a heavy saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute. Beat egg yolks.

Gradually stir about 1/4 of the hot mixture into yolks. Add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 30 seconds. Remove from heat. Stir in butter, vanilla and 1 cup flaked coconut.

Pour into pastry shell. Cool completely. Cover and refrigerate for 1 to 2 hours.

Beat whipping cream at high speed of an electric mixer until foamy. Gradually add powdered sugar, one tablespoon at a time, beating until soft peaks form. Pipe onto pie.

Garnish, if desired. Yields one 9-inch pie.