Coconut Cream Pie

Coconut Cream Pie

Cook in saucepan:

         6       Tbsp. cornstarch

         ½      cup coconut milk

         ½      tsp. salt

         2       cups liquid*

*Make 2 cups liquid from:

         1       cup evaporated milk or Silk

         Coconut milk –leftover

         Water to make a total of 2 cups

When boiling and thickened quickly add:

2 egg yolks – (add to some cooked and cooled filling)

Omit for vegan option

Cook 1-2 minutes until egg is cooked through.

Remove from heat.

 Add:

         ½ cup coconut extract

         1 can sweetened condensed milk

Pour into baked pie crust. Chill. Top with whipped cream and sprinkle with coconut flakes.