Coconut Cream Pie Ii

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (9 inch) prebaked pie crusts
• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups milk
• 4 egg yolks
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons butter
• 1 cup coconut flakes
• 1 cup whipping cream
• 1/2 cup powdered sugar
• 1/4 cup coconut flakes, toasted

Recipe

• 1 in a medium saucepan over medium heat, combine the sugar, cornstarch, and salt and gradually add in the milk.
• 2 mix until the cornstarch dissolves completely and cook until the mixture comes to a boil, stirring continuously.
• 3 in a separate bowl, beat the egg yolks slightly and gradually 1 cup of hot milk into the yolks.
• 4 return the egg mixture to the saucepan and bring to a gentle boil.
• 5 decrease heat to low and cook 2 minutes more.
• 6 remove the pan from the heat and stir in the vanilla and butter, then add the coconut.
• 7 pour the hot filling mixture into the baked, cooled pie crust and allow the filling to cool.
• 8 cover the pie and chill until the filling has set.
• 9 whipped cream--beat the whipping cream until it becomes foamy.
• 10 gradually add the powdered sugar, beating until soft peaks form.
• 11 spread the whipped cream over the chilled pie.
• 12 toast the 1/4 cup coconut--preheat oven to 350°; spread coconut flakes on a rimmed baking sheet and bake 5-10 minutes, stirring occasionally or until the coconut turns golden.
• 13 garnish the top with toasted coconut before serving.