Pina Colada Cream Pie
1 1/3 cups shredded coconut
3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 egg yolks, beaten
4 tablespoons butter
1 teaspoon vanilla extract
2 tablespoons rum or 1 teaspoon rum flavoring
Baked crust (dough or crumb) for 9-inch pie
1 cup heavy cream, whipped
Toast coconut on a baking sheet 5-7 minutes in 350 degree F oven, tossing frequently, until barely brown. Remove. Mix thoroughly. In a heavy saucepan over medium heat, add sugar, cornstarch, salt, milk and beaten egg yolks. Cook mixture, stirring constantly and vigorously so no lumps form, until it begins to boil. Reduce heat to simmer; continue to cook and stir 2 minutes.
Remove from heat; immediately stir in butter, vanilla extract, rum and toasted coconut. Stir until butter melts. Cover tightly with plastic wrap (to prevent a skin from forming on top of mixture). Let cool 15-20 minutes. Stir thoroughly again; pour into prepared pie shell. Chill at least 2 hours, up to 8 hours. When ready to serve, mound with whipped cream.
Serves 6
Catering by Debbie Covington
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