Pie, Coconut Cream (Grit Mag)
- 1/2 cup white sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups milk
- 3 egg yolks, slightly beaten
- 1 cup flaked coconut, divided
- 1 teaspoon vanilla
- 1 9-inch pie crust, baked
- Whipped cream
In 2-quart saucepan, combine sugar, cornstarch and salt. Stir over medium heat; gradually stir in milk until smooth. Stir in egg yolks. Stirring constantly, bring mixture to boil over medium heat and boil for 1 minute. Remove from heat.
Stir in 3/4 cup coconut and vanilla.
Spoon hot filling into prepared pie crust, cover surface with plastic wrap, and cool completely on wire rack. If desired, toast remaining ¼ cup coconut and cool completely.
Spread whipped cream over filling and sprinkle remaining coconut on top. Refrigerate. Chill at least 1 hour before serving. Yields 8 servings.