This classic coconut cream pie is a creamy decadent dessert, using a flaky pie crust with coconut cream dolloped with a lightly sweetened whipped cream.
Beat egg yolks with a fork in small bowl. Mix sugar, cornstarch, and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute.
Immediately stir at least half of the hot mixture gradually into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
Stir in butter, vanilla and 1 cup of coconut. Pour into pie shell.
Press plastic wrap onto filling. Refrigerate about 2 hours or until set.
1 Cup Sweetened Whipped Cream
Beat heavy whipping cream and sugar in a chilled small bowl with electric mixer on high speed until stiff.
Remove plastic wrap onto filling. Top pie with Sweetened Whipped Cream and remaining coconut. Immediately refrigerate any remaining pie after serving.
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