Coconut Cream Pie

2/3 cup sugar
1/3 cup cornstarch
2 Tbsp. all-purpose flour
1/4 tsp. salt
3 eggs
3 cups milk
1 Tbsp. butter
2 tsp. vanilla
1 1/4 cups sweetened coconut flakes
1 baked 9-inch pie crust, cooled
Whipped topping and toasted coconut

Stir together sugar, cornstarch, flour and salt in medium saucepan; add eggs, stirring 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 5 to 8 hours, or until set. Just before serving, spread with whipped topping; sprinkle with toasted coconut. 8 servings. 

TO TOAST COCONUT: Heat oven to 350 degrees. Spread coconut in thin layer in shallow baking pan. Bake 5 to 10 minutes, stirring occasionally, until light golden brown. Cool. 

TO TINT COCONUT: Combine 1/2 tsp. water and a few drops of food coloring in a zip lock bag. Add 1 cup sweetened coconut flakes. Close and shake bag until coconut is evenly coated. Store in refrigerator.

My Dad's favorite pie was Coconut Cream Pie.