Coconut Cream Pie

Make the pie the night before it is to be served.

Ingredients:

2 cups milk (1 or 2 %)
1 cup sugar
1 pinch salt
4 Tbsp. cornstarch
4 egg yolks
½ cup milk
1 tsp. vanilla
1 cup baker’s coconut
1 Tbsp. butter
Extra coconut to garnish

Directions:

Mix milk, sugar, salt and cornstarch in a saucepan. Cook on medium heat and let come to a boil for a couple of minutes. Take a little of the mixture out of the saucepan and pour into 4 beaten egg yolks and ½ cup milk. Put back into the original sauce mixture and cook for 2 more minutes. Add vanilla, coconut and butter then pour into a cooled pie crust. The pie will need to set overnight in the refrigerator.

Top with whipped cream or cool whip once the pie is complete cold or right before it is ready to be served. Toast the coconut and sprinkle on top of the whipped cream. Pin It