Coconut Cream Pie - Bluebonnet Cafe
- 1 Cup Sugar
- 3 Tbsp of Butter or Margarine
- 1/4 Cup Cornstarch
- 1-1/2 Tsp Vanilla
- 1/4 Tsp Salt
- 1 (3-1/2 oz.) Can Flaked Coconut
- 3 Cups Milk
- 4 Eggs, Separated
- Your favorite pie crust, baked in a 9-inch pan
- Your favorite whipped cream
Separate the egg yolks from the egg whites. Reserve egg whites for a meringue topping or discard.
Combine sugar, cornstarch, salt and milk. Cook mixture over medium to low heat, stirring constantly. After mixture bubbles ups and thickens, cook an additional 2 minutes. Remove from heat.
Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into yolks, being careful not to scramble the yolks. Return the egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
Add butter and vanilla; stir until butter is melted. Add the coconut and mix. Pour mixture into a baked 9-inch pie crust. Allow pie mixture to cool.
Top with whipping cream.