Fresh Coconut Cream Pie
- 1 (9 inch) pie shells, baked and cooled
- 1 cup sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 3 cups milk, hot
- 3 egg yolks, beaten
- 1 teaspoon vanilla extract
- 2 cups coconut, fresh and grated*
- 1 cup whipping cream
- Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
- Bring to a boil, stirring over medium heat and boil for 2 minutes.
- Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
- Cook, stirring over low heat until boiling and thick enough to mound from spoon - about 5 minutes.
- Turn into bowl; stir in extracts and half of coconut.
- Place waxed paper directly on filling; refrigerate 1 hour.
- Turn into pie shell; refrigerate 3 hours.
- To serve: Whip cream, and spread over filling; top with remaining coconut.
- *2 cans flaked coconut can be used in place of grated fresh coconut.
pie shells, sugar, cornstarch, salt, milk, egg yolks, vanilla, coconut, whipping cream
Taken from www.food.com/recipe/fresh-coconut-cream-pie-331538 (may not work)