Coconut Cream Pie

Thanksgiving is the only time I make this because Steve is the only one in my immediate family that will eat it. It is one of his favorites, it ranks right up there with banana cream.  I have also included the proportions for mini pies.

1 (9-inch) baked pastry shell
3 tablespoons cornstarch
1 2/3 cups water
1 (14 oz.) sweetened condensed milk
3 egg yolks, beaten
2 tablespoons margarine or butter
1 teaspoon vanilla extract
1 (7 oz.) sweetened, shredded coconut
Whipping cream or Cool Whip

In heavy medium sauce pan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Stir in coconut. Pour filling into pie shell. Chill 4 hours or until set. Serve with whipping cream.

4 mini pie crusts
1 T cornstarch
9 T water
4.67 oz. sweetened condensed milk
1 egg yolk
2 t butter
1/4 t vanilla
coconut