Piña colada cream pie

By Sugar Creek Christian Church and Ladies Aid Cookbook Submitted to Corner Post

This delicious treat will transport you straight to the tropics.

Piña colada cream pie

1½ cups dried shredded coconut

3/4 cup sugar

1/4 cup cornstarch

1/4 tsp. salt

3 cups milk

4 egg yolks, beaten

4 tbs. butter

1 tsp. vanilla extract

2 tbs. rum (or 1 tsp. rum flavoring)

Pie crust for 9 inch pie

1 cup cream, whipped

Toast coconut on a backing sheet for 5-7 minutes in 350 degree oven, tossing frequently until barely brown. Remove and set aside.

Mix sugar, cornstarch and salt thoroughly. Gradually whisk in milk, then egg yolks. Mix thoroughly.

In a heavy saucepan, cook mixture over medium heat, stirring constantly and vigorously so no lumps form until it begins to boil. Reduce heat to a simmer and continue to cook stirring constantly, for two minutes.

Remove from heat and immediately stir in butter, vanilla, rum and toasted coconut. Stir until butter melts.

Cover tightly with a plastic wrap to prevent a skin from forming on top of the mixture and let cool for 15 or 20 minutes. Stir thoroughly again and pour into prepared pie shell. Chill at least two, up to eight, hours.

When ready to serve, top with whipped cream.