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1 (9-inch) baked pastry shell
1/2 c. sugar
1/3 c. all-purpose flour
1/4 tsp. salt
2 c. milk
4 egg yolks
2 tsp. vanilla
2 Tbsp. butter/margarine
4 oz. flaked coconut
1 1/2 c. heavy cream

Prepare, bake and cool pastry shell. Mix sugar, flour
and salt in medium-size saucepan; gradually stir in milk.
Cook, stirring constantly, until mixture thickens and bubbles,
2 minutes. Beat egg yolks slightly in small bowl; slowly stir
in about half of the hot mixture. Pour back into saucepan;
cook, stirring constantly over low heat 1 minute. Remove from
heat and stir in vanilla, butter and 1/2 of coconut. Spoon
mixture into shell. Press piece of wax paper on surface to
prevent skin from forming. Chill 4 hours or until firm enough
to cut.
Meanwhile, spread remaining coconut on small cookie
sheet. Toast in moderate oven at 300 degrees for 8 to 10 minutes.
Just before serving, beat cream until stiff in small bowl.
Spread on top of pie. Garnish with the toasted coconut.

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