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    Coconut Cream Pie

    List of Ingredients




    1 9inch pie crust
    2/3 C. sugar
    1/4 C. cornstarch
    1/2 t. salt
    3 C. milk
    4 egg yolks, slightly beaten
    2 T. margarine, softened
    2 t. vanilla
    3/4 C. coconut
    1 8oz. container whipped cream

    Recipe



    Bake pie shell. Mix sugar, cornstarch and salt in a 1 1/2 qt. saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in at least half of the hot mixture into egg yolks. Blend into hot mixture in the pan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla. Add coconut. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours. Remove plastic wrap; top with whipped cream.

 

 

 

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