Coconut Cream Pie

Last January Bruce entered the Spudman Triathlon under the condition that I would be waiting at the finish line with a pie. I acquiesced, and the flavor he chose was coconut cream.

This is a coconut cream pie fit for a man who has swam 1 mile, biked 25, then ran 6.

Coconut Cream Pie

1 baked 9" pie crust

2/3 cup white sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups milk

4 egg yolks

2 T butter

4 tsp. vanilla

1 cup shredded coconut

In a large sauce pan, stir together sugar, cornstarch, and salt. Whisk in milk and egg yolks. Bring to a boil over medium heat, whisking constantly, until mixture boils. Boil for 1 minute. Remove from heat and whisk in butter, vanilla, and coconut. Pour into pie shell, then let cool to room temperature. Cover with plastic wrap (stick the wrap to the top of the pie so you don't get a weird skin) and refrigerate until serving.

Feel like a Banana Cream Pie? It's the same, only don't add coconut (obviously). Slice bananas to cover the bottom of your baked pie shell, then pour the cream mixture over them. Cool and refrigerate the same as Coconut Cream.

P.S. Don't feel like you have to complete a triathlon to deserve something this delicious.