Dollop with whipped cream	Coconut Cream Pie

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Coconut Cream Pie

Source: Midwest Living, Decemeber 1996

Yield: 8 servings

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Ingredients

• 2 2/3 cups milk

• 1 cup sugar

• 1/3 cup cornstarch

• Dash salt

• 2 beaten eggs

• 1 Tbsp vanilla

• 1 1/2 cups toasted coconut

• 1 prebaked 9-in piecrust

• Whipped cream

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Preparation

In 2-quart saucepan, cook and stir the milk, sugar, cornstarch and salt over medium-high heat until bubbly. Cook and stir 2 minutes more. Remove from heat.

Gradually stir about 1 cup of the hot mixture into the beaten eggs. Return all the mixture to the saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Stir in vanilla.

Sprinkle coconut into the piecrust. Top with filling. Cover with plastic wrap and chill to set. To serve, dollop with whipped cream and more coconut.