Heat oven to 350°F

Cream butter and sugar.

Blend in the flour, ½ cup at a time, until the mixture resembles coarse meal.

Press the shortbread mixture into one 9-inch pie plate, covering the bottom about ¼ inch thick.

Press the mixture up the sides of the pie plate, making sure the joint between the bottom and the sides is pressed together well.

Bake at 350°F about 15-20 minutes until the crust is golden brown.

Let it cool before filling it with custard.

Lightly broil the flaked coconut until it is just starting to brown. Set aside.

In a separate dish, mix the egg and sugar. Set aside.

Use a heavy bottomed pan to make the custard. You need to constantly watch it and stir it so it doesn't burn!

Put the cornstarch in the bottom of the pan. Add the milk. Stir until the cornstarch is dissolved.

Begin heating the cornstarch and milk mixture over medium-low heat.

As the milk and cornstarch mixture heats up, gradually raise the heat to medium (or medium-high if you are brave and vigilant), stirring all the while.

When the milk mixture is about 100°F, add 4 tablespoons of the hot milk to the egg/sugar mixture; then stir this mixture into the pot.

Continue heating, stirring constantly until the pudding boils.

Reduce the heat and continue cooking and stirring for several minutes until the pudding thickens.

Stir in the vanilla and most of the toasted coconut, reserving a couple tablespoons full as a garnish.

Pour the pudding into the baked pie shell.

Place a piece of plastic wrap directly on top of the pudding to prevent a film from forming.

Let cool to room temperature; then refrigerate for at least 2 hours before serving.

To serve, cut slices and garnish with the reserved toasted coconut. Some people add whipped cream as a garnish, too.