Combine all ingredients & pat the mixture evenly onto the bottom & up the sides of a greased 9" pie plate. Bake in a preheated 400° oven for 8 minutes or until lightly browned. Cool.

Filling:
2 cups milk
1/2 cup sugar
1/4 cup + 1 TBL cornstarch
1/2 tsp salt
2 egg yolks, beaten
1 TBL vanilla
1 TBL butter
1 cup shredded or flaked coconut

Scald the milk in a large saucepan. Mix together the sugar, cornstach & salt in a small bowl. Slowly add the dry ingredients to the heated milk. Cook over low heat just until thickened, stirring constantly. Remove from the heat. Add a little of the hot mixture to the egg yolks & stir to combine. Return to the suacepan along withe the vanilla, butter & coconut. Cook over medium heat 3-4 minutes, stirring.
Remove from heat; cover the mixture with a sheet of waxed paper or plastic wrap placed directly on the surface so the filling won't form a skin. Cool, then chill 2 hours or more. Pour the filling into the pie shell.

Topping:
2 cups heavy cream
1 tsp vanilla
1 tsp sugar

Combine the cream, vanilla & sugar. Whip until the mixture forms soft peaks. Spread over filling.~~ From Heart of the Palms.

Her cream filling recipe:

1/2 to 3/4 cup sugar
3 T. cornstarch
1/4 teas. salt

Combinme in top of double boiler.

Add:
2 egg yolks, beaten
2 C. milk

Cook until thickened, stirring constantly. Remove from heat and add 1 teas. vanilla.

She always used a plain piecrust and meringue on top.

The only time she used a graham cracker crust, that I remember, was the lemon "icebox" pie that was so popular in the late '50's and '60's. Generally speaking, I most always prefer plain crust. I have a recipe for peanut butter cream pie, waiting in the wings, that I want to make... waiting for me to get up the courage to make it.

Mama wasn't a fancy cook but her meals, chicken and dumplings in particular, were legendary. I sure miss her.

jude