The Ultimate Coconut Cream Pie Recipe

Ingredients:

• 1 cup of milk
• 1 cup of sweetened flaked coconut
• 1 teaspoon of light cream
• 1/2 cup of sugar
• 2 tablespoons of cornstarch
• 2 eggs, separated
• 1 teaspoon of vanilla extract
• 1 pie crust
• 8 ounces of whipped cream

Directions:

1. Preheat the oven and bake the pie crust according to the package instructions. Allow it to cool completely.
2. In a double boiler, combine the milk and light cream. Stir in the sugar and bring the mixture to a gentle boil.
3. In a small bowl, dissolve the cornstarch in cold water, then add it to the milk mixture. Stir well.
4. In a separate bowl, beat the egg yolks until they are light in color. Gradually add the cornstarch mixture to the egg yolks, stirring until well combined.
5. Slowly pour the egg mixture into the milk mixture in the double boiler, stirring constantly.
6. Cook the mixture over medium heat for about 5 minutes, or until it thickens, stirring constantly.
7. Remove the mixture from the heat and stir in the vanilla extract and flaked coconut. Allow it to cool for about 30 minutes.
8. Pour the filling into the prepared pie crust. Cover the pie with plastic wrap and refrigerate it for at least 30 minutes, or until set.
9. Once the pie is set, remove the plastic wrap and cover the top with whipped cream.
10. Slice and serve chilled. Enjoy the decadent goodness of this ultimate coconut cream pie!