Coconut Cream Pie

Ingredients

• 1 cup white sugar
• 0.5 cups all-purpose flour
• 0.25 teaspoons salt
• 3 cups milk
• 4 eggs yolks
• 3 tablespoons butter
• 1.5 teaspoons vanilla extract
• 1 cup flaked coconut
• 1 pie shell , 9 inch

Instructions

1. 1

   In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.

2. 2

   Place a strainer over a clean mixing bowl; set aside.

3. 3

   Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.

4. 4

   Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.