Double Coconut Cream Pie

1. 1

   For Filling:

2. 2

   In a saucepan, combine the sugar and cornstarch. Gradually stir in the milk.

3. 3

   Cook until thickened.

4. 4

   In a bowl, beat the egg yolks with a fork; stir about 1 cup of the hot filling into yolks.

5. 5

   Return to saucepan; bring to a gentle boil. Cook and stir 2 more minutes.

6. 6

   Remove mixture from the heat.

7. 7

   Stir in 3/4 cup coconut, butter and vanilla.

8. 8

   Pour filling into baked pie crust.

* Per serving · 4 servings · Values may vary.

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