Lacey’s Pantry – Colleen’s Coconut Cream Pie

Lacey Newlin's grandmother, Colleen.
Lacey Newlin’s grandmother, Colleen.

By Lacey Newlin
Serves: 6
Cook time: 20 minutes

21/2 cups milk
2/3 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla
3 egg yolks-beaten
1 tablespoon butter
1 cup coconut
1 baked pie shell

Mix milk, sugar, cornstarch and salt and cook until mixture thickens. Add 1/4 cup of mixture to egg yolks and blend well. Return egg mixture back to pan, stirring constantly and cook one minute longer. Remove from heat and add vanilla, butter and coconut. Cool and pour into baked pie shell and top with meringue or whipped topping.