Traditional Coconut Cream Pie
[My pie didn't taste very good. Either I did something wrong, or it's a bad recipe. It's from the Mounds coconut bag, so who knows. Decide for yourself. I followed all the instructions, except the part about whipped cream.]
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 baked 9-inch pie crust, cooled
whipped topping and toasted coconut [place on a baking sheet and cook at 350º or so until browned—but be careful, it burns easily]
Stir together sugar, cornstarch, flour and salt in medium saucepan; add eggs, stirring 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.
