Rocky Mountain High Coconut Cream Pie - cooking recipe

Ingredients

3/4 cup granulated sugar
1/4 cup cornstarch
2 cups light cream, at room temp
1 cup milk, at room temp
4 extra-large egg yolks, lightly beaten, at room temp
4 tablespoons unsalted butter, at room temp
2 tablespoons pure vanilla extract
1 1/4 cups sweetened flaked coconut
1 fully baked 9 inch pie shell

Preparation

Mix sugar and cornstarch in large bowl until it resembles powder.
Add the light cream slowly in a steady stream, whisking constantly. Beat well.
Add milk in the same way. Beat in egg yolks.
Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly.
When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir.
Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted.
Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour.
Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.