Leah's Coconut Pie
Pies & Pastries
Fresh Grated Coconut
*Prepare and bake pie shell; let cool completely.
*Combine sugar, corn starch, and salt; gradually add to
milk in medium saucepan, stirring until smooth. Bring to
boiling stirring over medium heat; boil 2 minutes. Remove
from heat *Stir in half of hot mixture into egg yolks;
then combine with rest in saucepan. *Cook stirring and over
lowheat until it boils and is thick enough to mound from
spoon (about 5 minutes) *Turn into bowl; stir in extracts
and half of coconut. Place waxed paper directly on filling;
refrigerate for 1 hour.
*Turn into pie shell; refrigerate for 3 hours.
*To serve, whip cream and spread over filling, top with
remaining coconut. LEAH STASNY (KSDR25A)