Nothing is more simple than this creamy coconut-filled pie. The cream filling is cooked, the coconut is stirred in, and then the wonderful concoction is poured into a baked pie shell and chilled for a few hours.
INGREDIENTS (for 8 servings):
- 1 (9 inch) pie crust, baked
- 2/3 cup white sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups milk
- 4 egg yolks, beaten
- 2 tablespoons butter, softened
- 4 teaspoons vanilla extract
- 1 cup shredded coconut
PREPARATION:
In a large saucepan, combine sugar, cornstarch, and salt. Mix well, then slowly whisk in milk and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
Stir butter or margarine and vanilla extract into mixture. Add shredded coconut and mix thoroughly. Pour immediately into pie shell. Chill at least 2 hours before serving. Garnish with whipped cream.