Coconut Cream Pie

Ingredients

  • 1 Cup Sugar
  • 3 tbsp Butter
  • ¼ Cup Cornstarch
  • ½ tsp Vanilla Extract
  • ¼ tsp Salt
  • 1 Flaked Coconut 3.5 oz can
  • 3 Cup Milk
  • 4 Eggs Separated, yolks for filling
  • 1 Pie Crust 9 inch, baked
  • Whipped Cream For topping (optional, instead of meringue)

Instructions

  1. 1Separate the egg yolk from the egg whites. Reserve the egg whites for meringue topping.
  2. 2Combine sugar, cornstarch, salt and milk. Cook mixture over medium to low heat, stirring constantly. After mixture bubbles up and thickens up, cook an additional 2 minutes. Remove from heat.
  3. 3Beat egg yolk slightly. Gradually stir 1 cup of the hot mixture into yolks, being careful not to scramble the yolks. Return the egg mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
  4. 4Add butter and vanilla, stir until butter is melted. Add the coconut and mix. Pour the mixture into a baked 9 inch pie crust. Allow pie mixture to cool.