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Coconut Cream Pie – Hip Hop Cookbook

Coconut Cream Pie

1 crust pie dough
1/3 cup cornstarch
1/2 cup sugar
milk
4 egg yolks
2 tsp vanilla
2 cups flaked frozen coconut, thawed
whipped cream

Blind bake the crust and cool.
Combine the cornstarch, sugar, 1/2 cup milk, 4 egg yolks, and the vanilla. Mix until smooth.
In a saucepan, heat 2 1/2 cups milk until it comes to a low simmer.
Whisk in the mixture over medium low heat until thickened.
Fold in the coconut. Pour in the shell.
Chill at least 2 hours.
Serve topped with whipped cream.

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