2/3 cup Sugar
1/3 cup Cornstarch
2 tablespoon All-purpose flour
1/4 teaspoon Salt
3 Eggs
3 cups Milk
1 tablespoon Butter
2 teaspoon Vanilla extract
1-1/4 cups Mounds Sweetened Coconut Flakes
Whipped topping
Toasted coconut
Yield: 8 Servings
In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Stir in coconut until blended; pour into baked pie crust. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.
Just before serving, spread with whipped topping; sprinkle with toasted coconut. Cover; refrigerate leftover pie.