1 Egg yolk
1/3 c Sugar
1/4 c All-purpose flour
1/4 ts Salt
2 c Milk
1 tb Butter
1 ts Vanilla extract
1 1/2 c Sweetened flaked coconut
One 9-inch prepared graham
-cracker pie
; crust
2 c Frozen whipped topping;
-thawed
In a medium bowl, combine the egg yolk, sugar, flour, and salt; mix
well and set aside. In a medium saucepan, heat the milk over
medium-high heat until hot. (Do not boil!) Slowly add 1/2 cup of the
heated milk to the sugar mixture to the remaining milk in the
saucepan; reduce the heat to medium-low and cook until thickened,
stirring constantly. Add the butter and vanilla; stir until the
butter melts. Remove from the heat and stir in the coconut. Pour into
the pie crust. Chill for at least 2 hours, or until set. Top with the
whipped topping just before serving.
NOTE: If desired, top the pie with 2 tablespoons toasted coconut. To
toast flaked coconut, spread it on a rimmed baking sheet and bake in
a preheated 350 degree oven for 3 to 5 minutes, or until golden.
Watch it carefully so it doesn’t burn!
Yields
1 servings