Rocky Mountain High Coconut Cream Pie

Somewhat time consuming but OH so worth it.

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 3⁄4 cup granulated sugar
• 1⁄4 cup cornstarch
• 2  cups  light cream, at room temp
• 1  cup milk, at room temp
• 4  extra-large  egg yolks, lightly beaten, at room temp
• 4  tablespoons unsalted butter, at room temp
• 2  tablespoons pure vanilla extract
• 1 1⁄4 cups sweetened flaked coconut
• 1  fully baked  9 inch pie shell

Directions

1. Mix sugar and cornstarch in large bowl until it resembles powder.
2. Add the light cream slowly in a steady stream, whisking constantly. Beat well.
3. Add milk in the same way. Beat in egg yolks.
4. Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly.
5. When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir.
6. Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted.
7. Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour.
8. Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.