Rich and elegant, it is perfect for company...or just because you're in the mood!

Coconut Cream Pie

Pastry:

Pre-baked 9” pie shell, cooled

For the filling

¾ c. plus 3/8 c. sugar

1/3 c. plus 1/6 c. flour

1/3 t. salt

2 c. whole milk

1 c. light coconut milk

4 and a ½ egg yolks, beaten

1 ½ T. butter

1 ½ t. vanilla

2 ¼ c. shredded coconut

1/4 c. shredded coconut, toasted

For the meringue: use either the Italian or Swiss meringue recipe from Pie Pals. Sprinkle with 1/4 c. toasted meringue after baking.

Have ingredients measured and ready.
In large saucepan, combine sugar, flour and salt. Over medium heat, gradually whisk in the 2 milks.
Cook and stir constantly until mixture boils and thickens, then cook 2 minutes longer. Remove from heat.
Beat the egg yolks in a medium bowl. Mix about ¼ c. of the hot milk mixture into the eggs and stir; repeat. Then pour all of the egg mix into the saucepan and stir well.
Return to medium heat and stir constantly for 2 more minutes.
Remove from heat and add butter, vanilla and coconut. Stir well and cool slightly.
Pour into pie shell. (There may be a little extra for a separate dish. Yum.)
Top with prepared meringue and bake or broil according to recipe. When out of the oven, sprinkle with 1/4 c. toasted coconut.