Preparation:
Combine sugar, cornstarch, salt and milk in a saucepan and cook over a medium heat. Stir constantly until the mixture thickens and boils. Boil for one minute. Gradually stir half of the hot mixture into the slightly beaten yolks and blend into remaining mixture in the saucepan. Boil for one minute stirring constantly. Remove from heat and add butter, vanilla, coconut rum and shredded coconut. Pour into baked pie shell and chill. Add top with whipped cream and sprinkle with toasted coconut. May also be made with graham cracker crust. |
