Coconut Cream Pie

9" baked pie shell

2/3 c sugar

1/4 c cornstarch

1/2 t salt

3 c coconut milk

4 egg yolks (slightly beaten)

2 T butter or margarine softened

2 t vanilla or coconut extract

3/4 c flaked coconut

Pie shell:

2 c flour

1 c shortening

1 t salt

Mix pie shell ingredients above until crumbly with pastry cutter then add:

1/4 c cold water

1 t vinegar

1 egg

Roll out dough and place in pie pan. Bake on 350 degrees for around 30 - 45 minutes until light golden brown.

Filling directions:

Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat and stir in coconut. Blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. Top with whipped cream and toasted coconut.

by Kaye Macdonald