Combine cornstarch, sugar and salt; mix well. Gradually stir
scalded milk into cornstarch mixture. Bring to a boil, stirring constantly, and
boil for two minutes, or until thickened and shiny. Add a small amount of the
hot mixture to eggs and beat until well blended. Return to pan and beat for two
minutes over medium heat until slightly thickened, being careful not to let
mixture curdle. Remove from heat and add vanilla and margarine, mixing until
smooth. Pour through sieve to strain out lumps. Place plastic wrap directly over
filling; set aside to cool.
Add coconut extract and half the coconut to the cooled pie
filling. Pour filling into pie shell; chill. Spread whipped cream over pie,
mounding in center. Sprinkle with remaining coconut.
from
http://southernfood.about.com/library/print03/p30427e.htm
