Coconut Custard Pie II

Ingredients

• 1 unbaked 9-inch pie crust
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups milk
• 4 egg yolks, beaten
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, combine sugar, cornstarch, and salt. Stir in milk and egg yolks until blended. Cook over medium heat until thick and bubbly. Reduce heat to low and cook for 2 minutes longer, stirring constantly.
3. Remove from heat and stir in butter and vanilla. Pour into crust and sprinkle with coconut.
4. Bake in preheated oven for 35 to 40 minutes, or until golden brown.
5. Cool before serving.

Interesting Facts

• Coconut Custard Pie II is a great way to use up leftover egg yolks.
• This pie can be served warm or cold.
• This pie can be frozen for up to 3 months.