Coconut Cream Pie

Put your egg yolks in a heat safe bowl and set aside. Have your pre-baked pie shell in a pie dish and set it aside.

In a medium saucepan combine sugar, flour and salt. Whisk in the milk and cream over medium heat and continue stirring until the mixture boils and starts to thicken. Then continue cooking for 2 minutes longer, stirring as you go. Remove from heat.

Slowly take a few spoons full of the hot mixture and whisk it into the egg yolks. Then whisk the egg yolks into the remaining hot mixture in the saucepan and continue to cook for 2 minutes stirring on medium heat. Remove from heat and stir in butter. Stir in the shredded coconut and the extract.

Pour the mixture into the pre-baked pie shell. Place a sheet of plastic wrap right on top of the custard and refrigerate until cool.

When ready to serve, make the whipped topping. In a clean mixing bowl whip the cream until it’s starting to thicken. Then add the icing sugar and extract if using. Continue to beat until fluffy. Place on top of chilled pie. Sprinkle with toasted coconut.

Recipe adapted from Better Homes and Gardens Pie and Cakes.