Fresh Coconut Cream Pie

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 (9 inch) pie shells, baked and cooled
• 1 cup sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 3 cups milk, hot
• 3 egg yolks, beaten
• 1 teaspoon vanilla extract
• 2 cups coconut, fresh and grated*
• 1 cup whipping cream

Recipe

• 1 combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
• 2 bring to a boil, stirring over medium heat and boil for 2 minutes.
• 3 remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
• 4 cook, stirring over low heat until boiling and thick enough to mound from spoon – about 5 minutes.
• 5 turn into bowl; stir in extracts and half of coconut.
• 6 place waxed paper directly on filling; refrigerate 1 hour.
• 7 turn into pie shell; refrigerate 3 hours.
• 8 to serve: whip cream, and spread over filling; top with remaining coconut.
• 9 *2 cans flaked coconut can be used in place of grated fresh coconut.