Mix sugar and cornstarch in large bowl until resembles powder. Add the light cream slowly in a steady stream, whisking constantly. Beat well. Add milk in same way. Beat in egg yolks. Pour into heavy 2-qt saucepan, set over med high heat, and bring to boil, stirring constantly. When mixture reaches hard boil, reduce heat to low and simmer for 2 min while continuing to stir. Pour the filling into a med size bowl. Beat in the butter 1 tblsp at a time, stirring each until melted. Beat in vanilla and coconut. Cover with plastic wrap and let cool for 1/2 hr. Spoon filling into pie crust, chill until firm, at least 4 hrs. Can decorate with whipped cream and browned coconut if desired.
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