Bluebonnet Cafe Coconut Cream Pie

Bluebonnet Cafe Coconut Cream Pie


1 Cup Sugar
3 Tbsp of Butter or Margarine
1/4 Cup Cornstarch
1-1/2 Tsp Vanilla
1/4 Tsp Salt
1 (3-1/2 oz.) Can Flaked Coconut
3 Cups Milk
4 Eggs, Separated
Your favorite pie crust, baked in a 9-inch pan
Your favorite whipped cream


Separate the egg yolks from the egg whites. Reserve egg whites for a meringue topping or discard.

Combine sugar, cornstarch, salt and milk. Cook mixture over medium to low heat, stirring constantly. After mixture bubbles ups and thickens, cook an additional 2 minutes. Remove from heat.

Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into yolks, being careful not to scramble the yolks. Return the egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.

Add butter and vanilla; stir until butter is melted. Add the coconut and mix. Pour mixture into a baked 9-inch pie crust. Allow pie mixture to cool.

Top with whipped cream or:


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