Pat O'Neill's Coconut Cream Pie


14 oz. package of coconut
4 cups milk
4 egg yolks
2 whole eggs
2 oz. butter (half a stick)
1 cup sugar
1 tablespoon vanilla
1/2 cup cornstarch
pinch of salt


In a large bowl, combine 1/2 cup sugar, 1/2 cup cornstarch, 4 eggs yolks, 2 whole eggs and pinch of salt. Whisk until smooth.

Heat 4 cups of milk and 1/2 cup sugar at high heat.

Place both mixtures in large saucepan, stir constantly over medium heat until it thickens. Add butter, vanilla and 3 cups of coconut. Stir together, remove from heat.

Toast remaining coconut on cookie sheet at 325 degrees. Turn once.

Pour mixture into pie shell, sprinkle with toasted coconut. Refrigerate for 3 hours.

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Sara Freeman
3 - 7pm