Pina Colada Cream Pie

• 1 1/3 cup dried shredded coconut
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups milk
• 4 egg yolks, beaten
• 4 tablespoons butter
• 1 teaspoon vanilla
• 2 tablespoons run (or 1 teaspoon rum flavoring)
• 1 baked 9-inch pie crust, dough or crumb
• 1 cup cream, whipped

Instructions:
Toast coconut on a baking sheet 5 to 7 minutes in 350 degree oven, tossing frequently, until barely brown, remove. Mix sugar, cornstarch, and salt thoroughly. Gradually whisk in milk, then egg yolks. Mix thoroughly. In a heavy saucepan over medium heat, cook mixture, stirring constantly and vigorously so no lumps form, until it begins to boil. Reduce heat to simmer and continue to cook and stir 2 minutes. Remove from heat and immediately stir in butter, vanilla, rum and toasted coconut. Stir until butter melts. Cover tightly with plastic wrap (to prevent a skin from forming on top of mixture) and let cool 15 to 20 minutes. Stir thoroughly again and pour into prepared pie shell. Chill at least 2 and up to 8 hours. When ready to serve pie, mound with whipped cream.

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