Coconut Cream Pie

Took this to a church supper and brought the pie plate home virtually licked clean!

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1  9-inch baked pie crust
• 2⁄3 cup sugar
• 1⁄3 cup cornstarch
• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon salt
• 3  eggs
• 3  cups milk
• 1  tablespoon butter
• 2  teaspoons vanilla extract
• 1 1⁄4 cups sweetened flaked coconut

Directions

1. In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended.
2. Gradually stir in milk.
3. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute.
4. Remove from heat; stir in butter and vanilla.
5. Stir in coconut until blended; pour into baked pie crust.
6. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.
7. Just before serving, spread with whipped cream; sprinkle with toasted coconut.
8. Cover; refrigerate leftover pie.
9. 8 servings.
10. Variation: You can also toast the coconut before adding it to the pie.
11. Preheat oven to 350 degrees.
12. Spread evenly on cookie sheet, stir once or twice while baking for 5 to 10 minutes, until light golden brown.