Aunt Bea’S Coconut Cream Pie

• 3/4 cups Sugar
• 1/4 cups Cornstarch
• 1 can (12 Oz. Can) Evaporated Milk
• 1-1/2 cup Milk
• 3 whole Egg Yolks
• 2 Tablespoons Butter
• 1 teaspoon Vanilla Extract
• 1 cup Coconut, Processed In Food Processor Until Finely Chopped
• 1 whole Graham Cracker Crust Or Baked Pie Shell
• 8 ounces, weight Whipped Cream Or Whipped Topping
• 1/2 cups Toasted Coconut, For Topping

1. In a large saucepan, combine sugar and cornstarch. Add evaporated milk and milk, whisking to combine. Cook over medium-high heat until it comes to a boil, whisking as it cooks. When it starts to thicken, remove from heat and pour about 1 cup of the mixture into the egg yolks, beating quickly to combine. Then pour the egg mixture back into the saucepan, whisking quickly to incorporate the egg mixture. Return to heat and cook an additional 2 minutes.
2. Remove from heat, stir in butter, vanilla and the processed coconut. Pour into the pie crust. Allow to cool 30 minutes and place in the refrigerator to cool completely, about 3 to 4 hours.
3. Spoon whipped cream over pie and top with toasted coconut. Slice and serve.
4. Enjoy!
5. Miss

sugar, ubc, milk, milk, egg yolks, butter, vanilla, coconut, graham cracker crust, cream, toasted coconut

Taken from tastykitchen.com/recipes/desserts/aunt-beae28099s-coconut-cream-pie/ (may not work)