In a medium bowl, combine the egg yolk, sugar, flour, and salt; mix well and set aside. In a medium saucepan, heat the milk over medium-high heat until hot. (Do not boil!) Slowly add 1/2 cup of the heated milk to the sugar mixture to the remaining milk in the saucepan; reduce the heat to medium-low and cook until thickened, stirring constantly. Add the butter and vanilla; stir until the butter melts. Remove from the heat and stir in the coconut. Pour into the pie crust. Chill for at least 2 hours, or until set. Top with the whipped topping just before serving. NOTE: If desired, top the pie with 2 tablespoons toasted coconut. To toast flaked coconut, spread it on a rimmed baking sheet and bake in a preheated 350 degree oven for 3 to 5 minutes, or until golden. Watch it carefully so it doesnt burn! NOTES : 6 to 8 servings
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|Serving Size: 1 Serving (516g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 490 (29%)|
|Amt Per Serving||% DV|
|Total Fat 54.5g||73 %|
|Saturated Fat 44.2g||221 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 250mg||77 %|
|Sodium 901.2mg||31 %|
|Potassium 733mg||19 %|
|Total Carbohydrate 295.1g||87 %|
|Dietary Fiber 13.9g||55 %|
|Sugars, other 281.2g|
|Protein 14.1g||20 %|
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Calories per serving: 1691
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