Coconut Cream Pie (Easter 2013)

By lisapearce

Ingredients

• 3 - Cups whole milk
• 4 - egg yolks
• 1 Cup Sugar
• 3 TBS cornstarch
• 1 tsp vanilla
• 3 TBS butter
• 1 Cup Shredded Coconut
• 1- 9 inch baked pie crust
• Toasted coconut for top garnish

Preparation

Step 1

Heat 2 1/2 cups milk in a saucepan. Beat the egg yolks with the remaining 1/2 cup milk. Mix sugar and cornstarch. Add this mixture to the egg and milk mixture. Take 1/4 cup of the heated milk and add to the egg mixture. Then add this mixture to the rest of the heated milk. Cook over medium heat, stirring constantly for about 10 minutes until thick. Add the vanilla and butter and stir. Fold in the coconut. Pour tinot baked pie curst. Let cool. Top with toasted coconut.