Coconut Cream Pie

Prepare and bake pie crust in a 9″ pie dish. I use Jiffy pie crust mix and follow directions on back of box (you typically only need to add water).

Mix sugar, cornstarch, salt and gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for 1 minute. Remove from heat.

Gradually stir at least half of the hot mixture into the slightly beaten egg yolks. Then blend in the remaining hot mixture. Boil 1 minute more, stirring constantly. Remove from heat.

Blend in moist shredded coconut, butter and vanilla while mixture is still hot. Pour into baked pie crust. Refrigerate approximately 4 hours or until cold.

Top with whipped cream and your favorite fruit when serving.