Coconut Cream Pie

Last weekend my mom and I were going to make a coconut cream pie, I overlooked the had to refrigerate for 4-6 hours, and making one at 5 in the afternoon was going to make that a little hard to do.

So she suprised me and brought it up to go with dinner tonight.

Coconut Cream Pie (From: Back of Mounds Coconut Bag)

• 2/3 cup gradulated sugar
• 1/3 cup cornstarch
• 2 tablespoons flour
• 1/4 teaspoon salt
• 3 eggs
• 3 cups milk
• 1 tablespoon butter
• 2 teaspoons vanilla
• 1 1/4 cups mound coconut
• 1 baked 9 inch pie shell, cooled
• whipped topping (optional)
• toasted coconut (optional)
  

Combine the first 6 ingredients in a saucepan.

Slowly bring to a boil whisking constantly.

Continue to boil for 1 minute.

Remove from heat.

Stir in butter, vanilla, and coconut.

Pour into prepared crust.

Cover with plastic wrap and chill for at least 8 hours in the fridge