In a large saucepan, mix sugar, cornstarch, and salt. Stir in milk, blending well.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue to cook and stir for 2 more minutes.
Remove from heat. Beat egg yolks slightly, and gradually stir in half of the hot mixture into the yolks.
Return yolk mixture to saucepan; bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat.
Stir in butter, vanilla extract, and flaked coconut. Pour mixture into baked pie shell. Press plastic wrap onto filling to prevent a skin from forming.
Chill for several hours until set. Top with whipped cream and garnish with toasted coconut flakes before serving.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes | Kcal: 410 per serving | Servings: 8
