SUBMITTED BY Rick ThompsonCoconut Cream Pie
2 1/2 cups of milk
2 egg yolks
1/4 cup of heavy cream
4 tablespoons of cornstarch
2 tablespoons of butter, softened
2 teaspoons of vanilla
1 1/2 cups of flaked coconut
1 baked pie shell
Whisk milk, egg yolks and cream together.
Mix sugar and cornstarch in heavy sauce pan.
Mix in the yolk mixture and cook over medium heat, stirring occasionally, for 5 minutes.
Then stir constantly until it comes to a boil, and cook about 8 minutes more.
Remove from heat and stir in vanilla and butter.
Pour into pie shell and smooth top.
Cool pie in refrigerator.
Top with whip cream.
Sprinkle on flaked coconut. (For chocolate cream pie increase sugar to 1 cup and melt 4 oz semi-sweet chocolate and add to filling in place of coconut).
Whip Cream
1 cup of heavy whipping cream
2 tablespoons of powdered sugar
1/2 teaspoon of vanilla
Mix all ingredients and whip until cream hold stiff peaks
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