Mounds Traditional Coconut Cream Pie

By AzWench

Ingredients

• 2/3 cup sugar
• 1/3 cup cornstarch
• 2 tablespoons flour
• 1/4 teaspoon salt
• 3 eggs
• 3 cups milk
• 1 tablespoon butter
• 2 teaspoons vanilla
• 1 1/4 cups Mounds Sweetened Coconut Flakes
• 1 baked 9-inch pie crust, cooled
• sweetened whipped cream
• 2 tablespoons Mounds Sweetened Coconut Flakes toasted*

Preparation

Step 1

In medium saucepan, stir together sugar, cornstarch, flour and salt. Add eggs; stir until mixture is smooth. 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. Add coconut, stirring to blend. Pour into baked pie crust. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours. Just before serving, spread with whipped cream. Top with toasted coconut. Cover; refrigerate leftover pie.

TO TOAST COCONUT: Heat oven to 350 degrees. Spread coconut in thin layer in shallow baking pan. Bake 5 to 10 minutes, stirring occasionally, until light golden brown.