Coconut Cream Pie

Makes 8 servings 

A rich and smooth pie. It takes a half hour to make, but is well 
worth the effort! 


1 cup white sugar 
1/2 cup all-purpose flour 
1/4 teaspoon salt 
3 cups milk, room temperature 
4 large eggs 
3 tablespoons butter 
1-1/2 teaspoons vanilla extract 
1 cup flaked coconut 
1 (9 inch) pie shell, baked 

1. In a medium saucepan, combine sugar, flour and salt over a medium 
heat; gradually stir in milk.

 

 Cook and stir over medium heat until 
the mixture is thick and bubbly.

 

 Reduce heat to low and cook 2 
minutes more.

 

 Remove the pan from heat.

2. Separate the egg yolks from whites. Beat the egg yolks slightly. 

Gradually stir 1 cup of the hot mixture into yolks.

 

 Return the egg 
mixture to the saucepan and bring the entire mixture to a gentle 
boil.

 

 Cook and stir 2 minutes before removing the pan from heat. 

3. Stir butter, vanilla, and coconut into the hot mixture.

 

 Pour the hot filling into the baked pie crust.

 

Cool. Cover and chill to store the pie if not serving immediately.