Rocky Mountain High Coconut Cream Pie

Rocky Mountain High Coconut Cream Pie

Ingredients:

3/4 cup granulated sugar

1/4 cup cornstarch  

2 cups light cream, at room temp

1 cup milk, at room temp

4 extra large egg yolks, lightly beaten, at room temp

4 tablespoons butter
2 tablespoons pure vanilla extract 

1 1/4 cups sweetened flaked coconut  

1 fully baked 9 inch pie shell

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Directions: 

Mix sugar and cornstarch in large bowl until it resembles powder.  

Add the light cream slowly in a steady stream, whisking constantly. Beat well. 

Add milk in the same way. Beat in egg yolks. 

Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly.  
When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir.  
Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted.  
Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour.  
Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.