Coconut Cream Pie

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 9-inch baked pie crust
• 2/3 cup sugar
• 1/3 cup cornstarch
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 eggs
• 3 cups milk
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 1/4 cups sweetened flaked coconut

Recipe

• 1 in medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended.
• 2 gradually stir in milk.
• 3 cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute.
• 4 remove from heat; stir in butter and vanilla.
• 5 stir in coconut until blended; pour into baked pie crust.
• 6 press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.
• 7 just before serving, spread with whipped cream; sprinkle with toasted coconut.
• 8 cover; refrigerate leftover pie.
• 9 8 servings.
• 10 variation: you can also toast the coconut before adding it to the pie.
• 11 preheat oven to 350 degrees.
• 12 spread evenly on cookie sheet, stir once or twice while baking for 5 to 10 minutes, until light golden brown.