Coconut Cream Pie
INGREDIENTS
9" Baked and cooled Pie Crust
4 large egg yolks, slightly beaten
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
2 tablespoons stick butter, softened*
2 teaspoons vanilla
1 cup flaked coconut
1 cup Sweetened Whipped Cream
METHOD
1. Prepare Baked Pie Crust.
2. Beat Egg Yolks with fork in small bowl, set aside.
3. Mix Sugar, Cornstarch and Salt in 2-quart saucepan.
4. Gradually stir in milk.
5. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil stirring constantly for 1 minute.
6. Immediately stir at least half of the Hot Mixture gradually into the small bowl with the Egg Yolks.
7. Stir the Egg Yolk Mixture back into Hot Mixture in the saucepan.
8. Boil stirring constantly for 1 minute; remove from heat.
9. Stir in Butter, Vanilla and 3/4 cup of the Coconut.
10. Pour into pie shell.
11. Cover in plastic wrap, gently pressing the plastic wrap onto filling.
12. Refrigerate about 2 hours or until set.
13. Remove plastic wrap. Top pie with Sweetened Whipped Cream and remaining Coconut. Immediately
refrigerate any remaining pie after serving.