Coconut Cream Pie is my favourite! I love it because it’s not too sweet, compared to a lot of other pies out there.
Here’s the recipe I use! It’s from Betty Crocker’s Cookbook.
Coconut Cream Pie
4 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
2 Tbsp butter or margarine, softened
2 tsp vanilla
1 cup flaked coconut
1 pie crust, cooked
Beat egg yolks with a fork, set aside.
Toast 1/4 cup of the coconut in the oven on broil for a couple minutes, just to brown them. Set aside.
Mix sugar, cornstarch and salt in a medium size pot. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.
Immediately stir at least half of the hot mixture gradually into egg yolks, then stir back into hot mixture in pot. Boil and stir 1 minute; remove from heat. Stir in butter, vanilla, and 3/4 cup of the coconut. Pour into cooked pie crust. Sprinkle with toasted coconut.
Cover with a plastic wrap to prevent a tough layer from forming on top. Refrigerate at least 2hrs until set.
Eat as is, or with whipped cream. Keep leftovers in fridge.