Coconut Cream Pie

Ingredients 1 sheet refrigerated pie crust 3/4 cup sugar 3 tablespoons all-purpose flour 1/8 teaspoon salt

3 cups whole milk 3 large eggs, beaten 1-1/2 cups sweetened shredded coconut, toasted, divided 1 tablespoon butter 1-1/2 teaspoons vanilla extract

Directions Unroll crust into 9-inch pie plate; flute edge. Chill 30 minutes. Preheat oven to 400°.

Wrap crust in double-thick foil. Use pie weights, dried beans, or uncooked rice. Bake 15-20 minutes on a lower rack until border is golden brown. Bake till bottom is golden brown, 3-6 minutes longer, without foil or weights. Wire-rack cool.

In a medium saucepan, mix sugar, flour, and salt. Add milk and whisk over medium-high heat until thickened and bubbling. Continue cooking and stirring 2 minutes on low.

Remove from heat and slowly whisk 1 cup hot mixture into beaten eggs. Return all to saucepan; whisk over medium heat until nearly boiling.

Lower heat and whisk for 2 more minutes (do not boil). Remove from heat and add 1 cup coconut, butter, and vanilla.

Nutritional Info 1 piece: 389 calories, 19g fat (12g saturated fat), 88mg cholesterol, 260mg sodium, 47g carbohydrate (32g sugars, 1g fiber), 7g protein.