Coconut Custard Cream Pie

This pie is made with Cocoa Lopez Cream of Coconut. No need to add sugar to this pie. Creamy and delicious!

• Ready In: 10 mins
• Serves: 6
• Yields: 1 nine inch pie

Ingredients

• 1 (15 fluid ounce) can  Coco Lopez
• 1 (12 fluid ounce) can evaporated milk
• 4  tablespoons cornstarch
• 1  tablespoon flour
• 1⁄2 teaspoon vanilla
• 3  tablespoons butter
• 1⁄8 teaspoon salt
• 3  egg yolks
• 2  drops  yellow food coloring (optional)
• 1  cup flaked coconut
• 1 (8 ounce) container Cool Whip
• 1⁄4 cup  toasted coconut
• 1 (9 inch)  baked  pie crusts

Directions

1. Combine Cream of Coconut, evaporated milk, butter, flour, salt, and cornstarch.
2. Cook in top of double boiler or medium non-stick pot.
3. When mixture begins to thicken, add in egg yolks one at a time, mixing well after each addition.
4. Add in vanilla, coconut, and food coloring.
5. Cook until well thickened.
6. Pour into prepared pie shell.
7. When cooled, top with Creamy Cool Whip then toasted coconut.