Title: Traditional Coconut Cream Pie
Categories: Pie Dessert
Yield: 8 Servings

2/3	c	Sugar
1/3	c	Cornstarch
2	tb	All-purpose flour
1/4	ts	Salt
3		Eggs
3	c	Milk
1	tb	Butter
2	ts	Vanilla extract
1 1/4	c	Mounds Sweetened Coconut -Flakes
		Whipped topping
		Toasted coconut

In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended. Gradually stir in milk.

Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Stir in coconut until blended; pour into baked pie crust. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.

Just before serving, spread with whipped topping; sprinkle with toasted coconut. Cover; refrigerate leftover pie. 8 servings.

[Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.]

Meal-Master recipe format courtesy of Karen Mintzias

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