Ingredients

Yield: 6-8 servings per pie

4 tablespoons cornstarch
4 tablespoons white flour
2/3 cup granulated white sugar
1/4 teaspoon salt
3 cups milk
4 egg yolks, slightly beaten
2 teaspoons vanilla
1 pint whipping cream
1/2 cup powdered sugar
1 cup coconut
2 9-inch prepared pie shells

Directions

Mix together cornstarch, flour, sugar and salt; mix these dry ingredients with approximately 1 cup of milk; set aside. In a heavy pan, scald remaining milk. Add reserved mixture to pan of scalded milk and cook over medium heat until slightly thickened, stirring constantly. Remove from heat. Add 4 slightly beaten egg yolks. Cook a minute or two longer. When slightly cool, add 2 teaspoons vanilla. Stir and cool thoroughly before placing in cooked pie shells.

Beat 1 pint whipping cream until stiff, but not dry. Gently fold in 1/2 cup powdered sugar (flavored with a few drops vanilla). Gently place cream on top of cooled pudding in the pie shells. Spread evenly; take the back of a spoon and make soft peaks. Sprinkle generously with coconut, about 1/2 cup for each pie. Refrigerate about 1 hour before serving. Makes 2 9-inch pies.

Each serving contains 338 calories, 22g fat, 30g carbs, 241mg sodium, 97mg cholesterol, 59% calories from fat.