Tuesday, February 8, 2011
Click here for printable recipe.
Pour small amount of hot mixture into egg yolks; blend thoroughly, then add slowly to saucepan while continuing to whisk constantly. Cook another 2-3 minutes. Remove from heat and add butter, vanilla, and toasted coconut. Pour into baked pie shell.
Chill 3-4 hours. When ready to serve, whip cream and spread over pie or heap on individual servings. Top with more toasted coconut, as desired.