Coconut Cream Pie

Ingredients

  • 1 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups milk
  • 4 egg yolks
  • 3 tablespoons butter
  • 1 1/2 teaspoons vanilla extract
  • 1 cup flaked coconut
  • 1 (9 inch) pie shell, baked

Instructions

1_ In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.

2_ Place a strainer over a clean mixing bowl; set aside.

3_ Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.


4_ Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

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