Coconut Cream Pie

9 ingredients
2 steps

Ingredients

  • 1 whole 9 Inch Graham Cracker Crust
  • 3 Tablespoons Cornstarch
  • 1-2/3 cup Water
  • 14 ounces, weight Can Sweetened Condensed Milk
  • 2 Tablespoons Butter
  • 3 whole Egg Yolks, Beaten
  • 2 teaspoons Coconut Extract
  • 3/4 cups Shredded Coconut, Divided
  • 8 ounces, weight Cool Whip

Directions

  1. 1
    In a sauce pan, dissolve cornstarch in water. Stir in sweetened condensed milk and egg yolks. Cook and stir constantly until thick and bubbly. Remove from heat and add the butter. Cool slightly. Add coconut extract and 1/2 cup of shredded coconut. Stir.
  2. 2
    Pour the mixture into the pie crust. Chill for 4 hours or until set. Spread the Cool Whip on top. Toast the remaining (or a little less) shredded coconut in a pan or in the oven until slightly browned. Sprinkle on top.

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