Traditional coconut cream pie

Ingredients

Quantity		Ingredient
⅔	cup	Sugar
⅓	cup	Cornstarch
2	tablespoons	All-purpose flour
¼	teaspoon	Salt
3		Eggs
3	cups	Milk
1	tablespoon	Butter
2	teaspoons	Vanilla extract
1¼	cup	Mounds Sweetened Coconut Flakes
		Whipped topping
		Toasted coconut

Directions

In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended. Gradually stir in milk.

Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Stir in coconut until blended; pour into baked pie crust.

Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.

Just before serving, spread with whipped topping; sprinkle with toasted coconut. Cover; refrigerate leftover pie. 8 servings.

[Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias

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