Vedam’s Coconut Cream Pie

3 egg yolks, with whites reserved for meringue

½ cup sugar

4 tablespoons cornstarch

Cold water

3 cups milk

½ cup Cream of Coconut

1 cup coconut + more to sprinkle on top

1 tsp vanilla

1 tsp coconut extract

1 tablespoon butter

1 9-inch baked deep dish pie crust

Heat oven to 325 degrees

In a mixing bowl, combine egg yolks, sugar and cornstarch with enough cold water to make a paste.

Using a double boiler, heat milk and cream of coconut to boiling. Add egg mixture to milk. Stir occasionally and cook for about 4 minutes, or until very thick. Remove from heat and stir in coconut, butter, coconut extract and vanilla.

Pour into crust, top with meringue and sprinkle with remaining coconut. Bake until meringue becomes golden brown, about 30 minutes. Cool on wire rack and keep refrigerated after cooling.

Meringue

Beat egg whites with hand mixer; as it begins to thicken, slowly add ¼ cup sugar. Continue to whip until stiff peaks form. Spoon onto pie.

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