Coconut Cream Pie:
Pre-bake your favorite butter pastry pie crust.
Filling: 2 c. sugar
8 egg yolks
3/4 c. cornstarch
1.5 quarts whole milk
Put together in a saucepan. Cook over medium heat until thickened. Toast 1/2 bag of coconut on a baking pan in the oven. When custard mixture is thick, add toasted coconut. Fill pre-baked pie crust. Let cool several hours. Make whipped cream using heavy whipping cream & sugar. Spread whipped cream over chilled pie. Garnish the top with some more toasted coconut.