Aunt Mickie'S Coconut Cream Pie

1. 1

   Prepare and bake pie shell.

2. 2

   Let cool completely before filling.

3. 3

   Combine sugar, cornstarch and salt.

4. 4

   Gradually add to hot milk (not boiling) in medium saucepan, stirring until smooth. Bring to boiling, stirring constantly, over medium heat.

5. 5

   Boil 2 minutes, then remove from heat.

6. 6

   Stir half of hot mixture into egg yolks, then combine with rest in saucepan.

7. 7

   Cook, stirring over low heat, until it boils and is thick enough to mound from spoon, about 5 minutes.

8. 8

   Turn into bowl.

9. 9

   Stir in extracts and half of coconut.

10. 10

    Place waxed paper directly over filling and refrigerate 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.