Mounds Traditional Coconut Cream Pie
- 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*
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.