Coconut Cream Pie

I made this cream pie for Easter and everybody loved it. Mom said it was the best coconut pie she had ever tasted. So that was a huge complement to me.

1 cup sugar
1/4 cup cornstarch
pinch salt
1 cup unsweetened coconut milk
4 egg yolks
2 cups whole milk(or 1/2 and 1/2)
1tablespoon butter
1 home made graham cracker crust
1 cup coconut

TOPPING
2cups whipped topping
1/4 cup sweetened coconut

1. In a large saucepan, whisk together sugar, cornstarch and salt. Whisk in coconut milk until smooth. Whisk in egg yolks until smooth. Whisk in milk. Cook mixture over medium heat, whisking continuously, until thick and bubbly. Reduce temperature to low and continue to cook, whisking, for 2 minutes more or until mixture is very thick.

2. Remove saucepan from heat and strain filling through a fine-mesh sieve into a bowl. Stir in coconut and add butter until it is melted. Pour into prepared pie crust, pressing a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely. Refrigerate pie for 4-6 hours or until filling is firm enough to slice.

3. Add the dream whip to the pie just before serving and add the coconut on top.