Sari, this is really gooooooood! It was posted by :- ( I believe I know who that is but can't prove) It is the only coconut creme pie I make. You could use your special pie crust if you like.Coconut Cream Pie Serves: 6 to 8

1 egg yolk
1/3 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
1 tablespoon butter
1 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut
One 9-inch prepared graham cracker pie crust
2 cups frozen whipped topping, thawed

In a medium bowl, combine the egg yolk, sugar, flour, and salt; mix well and
set aside.

In a medium saucepan, heat the milk over medium-high heat until hot. (Do not
boil!) Slowly add 1/2 cup of the heated milk to the sugar mixture; mix well.
Slowly add the sugar mixture to the remaining milk in the saucepan; reduce
the heat to medium-low and cook until thickened, stirring constantly. Add the
butter and vanilla; stir until the butter melts.

Remove from the heat and stir in the coconut. Pour into the pie crust. Chill for
at least 2 hours, or until set. Top with the whipped topping just before
serving.

NOTE: If desired, top the pie with 2 tablespoons toasted coconut. To toast
flaked coconut, spread it on a rimmed baking sheet and bake in a preheated
350 degrees F oven for 3 to 5 minutes, or until golden. Watch it carefully so
it doesn't burn!

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In Reply to: Recipe(tried): ISO: Coconut Cream Pie using graham Posted by: Pat/AR on Friday February 12th 1999 11:31:04 AM