Rocky Mountain High Coconut Cream Pie

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 2 cups light cream, at room temp
• 1 cup milk, at room temp
• 4 extra-large egg yolks, lightly beaten, at room temp
• 4 tablespoons unsalted butter, at room temp
• 2 tablespoons pure vanilla extract
• 1 1/4 cups sweetened flaked coconut
• 1 fully baked 9 inch pie shell

Recipe

• 1 mix sugar and cornstarch in large bowl until it resembles powder.
• 2 add the light cream slowly in a steady stream, whisking constantly. beat well.
• 3 add milk in the same way. beat in egg yolks.
• 4 pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly.
• 5 when the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir.
• 6 pour the filling into medium size bowl. beat in the butter one tablespoon at a time, stirring each until melted.
• 7 beat in vanilla and coconut. cover the surface with plastic wrap and let cool for 1/2 hour.
• 8 spoon filling into pie crust, chill until firm, at least 4 hours. can decorate with whipped cream and browned coconut if so desired.