Coconut Cream Pie
Here’s what you need:
- 1 1/2 cups sugar
- 5 Tbsp all-purpose flour
- 4 egg yolks
- 4 cups milk
- 2 tsp vanilla
- 1 1/2 cup coconut flakes
Add flour and sugar to your medium saucepan and stir to combine and break up any lumps in the flour. Add your milk and stir to dissolve the sugar.
Lightly whisk the egg yolks in a small bowl. Add about a cup of the milk mixture to the egg yolks and whisk well. You want to do this before the milk gets too hot.
Now add the egg mixture back to the saucepan and stir constantly over medium-high heat until the pudding comes to a full rolling boil (about 15-17 minutes). Be sure to stir constantly so the pudding doesn't stick to the bottom.
Once it comes to a full rolling boil, turn off the heat and add your vanilla and coconut. Stir to combine and pour into a baked pie shell or a graham cracker crust.
Put a sheet of plastic wrap on top to create a "fake skin" on top. Let cool for a bit and then refridgerate for at least 3 hours or over night until the pie sets up.
Top with homemade whipped cream. Enjoy!
