Coconut Cream Pie

By Texaschef11

Ingredients

• 5 Tbs. cornstarch
• 1 cup sugar
• 1/4 tsp. salt
• 2-1/2 cups milk
• 3/4 cup half-and-half
• 3 egg yolks
• 2 Tbs. butter
• 1 tsp. vanilla
• 1/2 cup toasted coconut (plus more for sprinkling over the top)
• 9-inch baked pie shell
• 1 cup whipping cream

Preparation

Step 1

In a sauce pan, mix cornstarch, sugar, and salt. Whisk in milk and half-and-half and cook over medium heat until smooth and thick, stirring constantly.

Pour small amount of hot mixture into egg yolks; blend thoroughly, then add slowly to saucepan while continuing to whisk constantly. Cook another 2-3 minutes. Remove from heat and add butter, vanilla, and toasted coconut. Pour into baked pie shell.

Chill 3-4 hours. When ready to serve, whip cream and spread over pie or heap on individual servings. Top with more toasted coconut, as desired.

Enjoy!