Coconut Cream Pie

1 (9") baked pie shell
2/3 C sugar
1/4 C cornstarch
1/2 tsp. salt
3 C milk
4 egg yolks, slightly beaten
2 tbsp butter, softened
2 tsp vanilla extract
1 C coconut
1 C sweetened whip cream

Bake pie shell; cool.

Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk, then egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in butter, vanilla and 3/4 cup coconut. Pour into pie shell.

Press plastic wrap onto filling. Refrigerate for at least 2 hours, but not longer than 48 hours.

Top with whipped cream and sprinkle balance of coconut on top. (I toast the coconunt for the topping. Place it on a cookie sheet and stick it in the oven for a bit. Check it frequently until it's browned.)

Comments » Coconut Cream Pie

Page:

<< Back to main