Instructions: Bake pie shell, as desired. Set aside. Toast 1/2 cup shredded coconut lightly, until golden. Set aside. Place milk in 4-cup glass measure. Heat at 70% power for 5 to 6 minutes, or until scalded. Mix together sugar, cornstarch, and salt in 2-quart casserole. Stir hot milk slowly into mixture. Stir about 3/4 cup of hot mixture into egg yolks, stirring constantly. Return egg mixture to 2-quart casserole. Cook at 70% power for 6 to 8 minutes, or until thickened.

Stir with wire whisk often during cooking. Add 1 cup coconut, butter, and vanilla. Stir until butter is melted. Pour filling into pie shell. Chill several hours, until firm. Whip cream using chilled bowl and beaters. Add sugar and vanilla. Continue beating until very thick and of spreading consistency. Spread over filling, sprinkled with 1/2 cup toasted coconut, and return to refrigerator until serving time.

Note: For Banana Cream Pie, omit coconut and layer sliced bananas with filling.

Preparation Time:1:00

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