Recipe: Mile-high Coconut Cream Pie

by ELYSIAN Magazine

A dream come true


2 cups milk

1 cup sugar

¼ cup cornstarch

4 eggs

16 oz. shredded coconut

Vanilla flavoring to taste

1 baked pie shell


Heat milk to hot to touch, but not boiling.

Combine dry ingredients, add eggs and beat.

Pour some of the hot mixture into egg, whisk and return to stove.

Cook on low heat, stirring until mixture thickens. Add coconut and let cool.

Pour into pie shell and top with whipped cream icing made from 1 pint heavy whipping cream and ¼ cup of powdered sugar.

Top with browned coconut flakes.

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