Recipe for cooking traditional coconut cream pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Traditional Coconut Cream Pie

1/3 c. sugar
1/3 c. cornstarch
2 Tbsp. all-purpose flour
1/4 tsp. salt
3 eggs
3 c. milk
1 Tbsp. butter
2 tsp. vanilla extract or flavoring
1 1/4 c. sweetened coconut flakes
1 baked 9-in. pie crust, cooled
Whipped topping
Toasted coconut

In med. saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended. Gradually stir in milk. Cook over med. heat, stirring constantly with whisk, until mixture boils; boil and stir 1 min.. Remove from heat. Stir in butter and vanilla extract or flavoring. 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.