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Beginning with a sugar-syrup, this coconut custard pie is the epitome of smooth.

Coconut Velvet Pie

3/4 cup granulated sugar
1/3 cup cornstarch
1/2 teaspoon salt
5 large egg yolks
2 tablespoons butter margarine
1 1/2 teaspoons vanilla extract
1 (15-ounce) can cream of coconut
1/2 cup half-and-half
1 (9-inch) baked pie shell
1 cup shredded coconut
1/2 cup whipping cream

1. Combine sugar, cornstarch and salt in large saucepan over medium heat; cook until thick and bubbly, stirring constantly. Once boiling, stir for 1 more minute, then remove from heat.
2. Beat egg yolks slightly in a small bowl. Stir a small amount of sugar mixture into the yolks. Then slowly pour warmed yolks back into saucepan, stirring rapidly to prevent curdling.
3. Reduce heat to low; cook for about 2 minutes, stirring continuously, until very thick. Remove from heat; stir in butter, cream of coconut and half-and-half.
4. Pour into baked pie shell. Cover with plastic wrap. Refrigerate for 3 hours or until set.
5. Meanwhile, toast shredded coconut in small saucepan until lightly browned. Remove from heat. Cool.
6. Just before serving chilled pie, whip cream to stiff peaks; spread over pie. Sprinkle with coconut.

Makes 8 servings.

Note: Cream of coconut (Coco Lopez, for example) is a sweetened, coconut-flavored dairy product, not to be confused with 'coconut cream', which is merely extra-rich coconut milk.