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Categories:Viewed: 41 - Published at: 8 years ago
Ingredients
- 23 cup sugar
- 14 cup cornstarch
- 14 teaspoon salt
- 2 cups milk
- 3 egg yolks, slightly beaten
- 1 12 cups coconut
- 2 tablespoons butter
- 12 teaspoon vanilla
- graham cracker crust
Method
- Combine sugar, corn starch and salt in saucepan.
- Stir in milk until smooth.
- Bring mixture to boil and stir constantly until thickened.
- Remove from heat and stir one cup mixture into egg yolks.
- Stir yolk mixture into filling and return to boil.
- Boil two minutes stirring constantly.
- Remove from heat and stir in butter, vanilla, and coconut.
- Mix well, then pour into crust and cool 15 minutes.
- Cover and refrigerate.
- When ready to serve, top with sweetened whipped cream and toasted coconut.
- To toast coconut, spread thin layer on baking sheet and bake in 350 degree oven, stirring often, until lightly toasted.
