Recipe: Traditional Coconut Cream Pie (with cooked custard filling, Hershey recipe)

TRADITIONAL COCONUT CREAM PIE

2/3 cup sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 eggs
3 cups milk
1 tablespoon butter
2 teaspoons vanilla extract
1 1/4 cups sweetened coconut flakes
1 (9-inch) pie shell, baked and cooled
Whipped topping and toasted coconut (for topping)

In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute.

Remove from heat; stir in butter and vanilla. Stir in coconut until blended; pour into baked pie crust. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.

Just before serving, spread with whipped topping; sprinkle with toasted coconut. Cover; refrigerate leftover pie.

Makes 1 (9-inch) pie, 8 servings
Source: Hershey Kitchens
From: Vicki, La. - 10-10-97