Coconut Cream Pie

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2/3 cup sugar
• 1/4 teaspoon salt
• 3 cups whole milk, do not use low fat
• 1/3 cup cornstarch
• 3 eggs, beaten
• 1 tablespoon butter
• 2 teaspoons coconut extract
• 1 cup coconut flakes
• 1 (9 inch) pie shells, baked and cooled
• 1/3 cup sugar
• 1/2 pint whipping cream
• 2 teaspoons coconut extract
• 1/4 cup coconut flakes, baked

Recipe

• 1 in a medium sauce pan, stir together the sugar, cornstarch, salt and milk.
• 2 beat the eggs then blend with mixture in the sauce pan.
• 3 cook over medium heat, mixing constantly with a hand electric mixer, until mixture boils; boil mixing for one minute.
• 4 remove from heat; stir in butter and coconut extract, mix in coconut with electric mixer.
• 5 return to heat, cooking until boiling, mixing with electric mixer.
• 6 remove from heat and pour into pie crust, spread evenly.
• 7 press plastic wrap directly onto surface; refrigerate 6 to 8 hours.
• 8 put 1/4 cup coconut into a pie pan and bake under broiler until just browned, stirring frequently.
• 9 mix whipping cream in a chilled bowl with sugar and coconut extract until real stiff.
• 10 remove plastic wrap from pie and spread whipping cream mixture over pie, sprinkle with baked coconut.