Coconut Cream Pie

1

In a large bowl, whisk milk and egg yolks. Gradually whisk this mixture into the saucepan with the dry ingredients.

2

Bring mixture almost to a boil over medium heat, whisking continuously until thickened, about 8 minutes. Remove from heat.

3

Stir in butter, vanilla extract, salt, and 1 3/4 cups coconut until combined. Pour custard into the baked pie shell.

3

Decorate pie with whipped cream and sprinkle with the remaining toasted coconut.

Full recipe & nutritional value on foodfaithfitness.com