Coconut Cream Pie from Chancy's Catfish Shack

1. 1

   On the stove (I suggest a double boiler at high heat or low/medium heat for a regular pot) -- Mix sugar, cornstarch, yolks and salt in a pot.

2. 2

   Slowly stir in the milk until it thickens.

3. 3

   Do it slow.

4. 4

   After it thickens, add the coconut.

5. 5

   Pour into the pie shells and let sit overnight in the refridgerator.

6. 6

   Combine the confectionary sugar and heavy cream and whip till stiff peaks form.

7. 7

   Top pies with whipped cream mixture.

8. 8

   Serve :-).

* Per serving · 4 servings · Values may vary.

No additional tips available.