COCONUT CREAM PIE

4 T. cornstarch
2/3 c. sugar
3 c. milk
2 t. vanilla
½ c. powdered sugar

4 T. flour
¼ t. salt
4 egg yolks, beaten
1 pint cool whip
1 c. coconut

2 9” cooked pie shells

Mix cornstarch, flour, sugar, & salt. Add 1 c. milk. Set aside. In heavy pan, scald remaining milk. Add reserved mixture to pan of scalded milk & cook over med. heat until slightly thickened stirring constantly. Remove from heat. Add 4 slightly beaten egg yolks. Cook a minute or two longer. When slightly cool, add 2 t. vanilla. Stir & cool thoroughly before placing in cooked pie shells.

TOP

Beat 1 pint whipping cream till stiff, but not dry. Gently fold in ½ c. powdered sugar & a little vanilla. Gently place cream on top of cooled pudding in pie shells. Spread evenly making soft peaks with back of spoon. Sprinkle generously with coconut (about ½ c. each pie). Refrigerate at least 1 hr. before serving

M. Helen Jones