Coconut Cream Pie

Toasted coconut blankets a whipped cream-covered coconut pudding – this pie is a hit in any household.

¾ cup sugar

¼ cup cornstarch

¼ teaspoon salt

2 cups milk

3 egg yolks

2 T. butter

1 teaspoon vanilla extract

1 cup flaked coconut

1 baked 9-inch pastry shell

1 cup whipping cream

¼ cup sifted powdered sugar

Garnished: additional flaked coconut, toasted

1.     Combine the first 3 ingredients in a heavy saucepan, gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute.

2.     Beat egg yolks; gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 1 minute or until temperature reaches 160 degrees. Remove from heat; stir in butter, vanilla, and 1 cup flaked coconut. Pour into pastry shell. Cool completely. Cover and chill 1 to 2 hours.

3.     Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, 1 tablespoon at a time, beating until soft peaks form. Pipe or spoon sweetened whipped cream onto cooled pie. Garnish with toasted coconut flakes.