1
: Dissolve cornstarch and salt in water; whisk in Eagle Brand, eggs yolks and coconut.
2
: Cook over medium heat, stirring constantly until thick and bubbly. Remove from heat; stir in vanilla.
3
: Pour filling into baked pie shell; cool. Cover and chill 3-4 hours.
4
: Spread whipped cream over top of pie and sprinkle with toasted coconut. Serve pie slices on a bed of mango coulis, if desired.