COCONUT CREAM PIE
• 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
-In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended.
-Gradually stir in milk.
-Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute.
-Remove from heat; stir in butter and vanilla.
-Stir in coconut until blended; pour into baked pie crust.
-Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.
-Just before serving, spread with whipped cream; sprinkle with toasted coconut. Cover; refrigerate leftover pie.
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