Coconut Cream Pie

 

Ingredients

1 (9-inch) baked pie crust

2/3 cup sugar

1/3 cup cornstarch

2 tablespoons all-purpose flour

1/4 teaspoon salt

3 eggs

3 cups milk

1 tablespoon butter

2 teaspoons vanilla extract

1 1/4 cups sweetened flaked coconut

Directions

In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended. Gradually stir in milk.

Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla.

Stir in coconut until blended; pour into baked pie crust.

Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.

Just before serving, spread with whipped cream; sprinkle with toasted coconut. Cover; refrigerate leftover pie. 8 servings.