assignmentPREPARATION
1
Mix together sugar, cornstarch and salt in heavy-bottom saucepan.
2
Whisk in egg yolks until smooth.
3
Gradually whisk in milk and bring to a boil, whisking constantly, over medium heat.
4
Boil for one minute, whisking gently, and stirring until butter melts.
5
Pour mixture into bowl, cover and cool at room temperature for 30 minutes.
6
Pour mixture into pre-baked pie shell and refrigerator for 3 hours.
7
Whip the heavy cream, powdered sugar and ½ tsp. vanilla until stiff.
8
Spread over top of pie and sprinkle with toasted coconut.