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Coconut Cream Pie

Ingredients

  • 1 Pillsbury Pie Crust
  • 1 Cup Sugar
  • 1/4 Cup Cornstarch
  • 3 Cups Milk
  • 4 Eggs, Separated
  • 1/2 Stick Butter, Softened
  • 2 Cups Coconut, Lightly Toasted
  • 1 Container Heavy Whipping Cream

Instructions

  1. In a heavy saucepan beat 3/4 Cup Sugar with Cornstarch.

  2. Whisk in milk then egg yolks, one at a time.

  3. Cook over medium heat until mixture comes to a boil.

  4. Reduce and cook 3 more minutes.

  5. Remove from heat.

  6. Add butter and 1 1/2 cups coconut.

  7. Let cool.

  8. Bake pie shell at 425 degrees for 5 minutes with foil inside the shell.

  9. Remove the foil and continue to bake the shell for 10 minutes.

  10. Let cool.

  11. Pour cream mixture into shell and refrigerate.

  12. To make whip cream topping. Use a small container of Heavy Whipping Cream and 1/4 Cup Sugar.

  13. Pour onto pie and top with remaining toasted coconut.

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