Toast coconut on a baking sheet for 5-7 minutes in 350 oven, tossing frequently, until barely brown. Remove
Mix sugar, cornstarch and salt thoroughly. Gradually whisk in milk then egg yolks, mix thoroughly.
In a heavy saucepan over medium heat, cook mixture, stirring constantly and vigorously so no lumps form, until it begins to boil. Reduce heat to simmer and continue to cook and stir 2 minutes. Remove from heat and immediately stir in butter, vanilla, rum, and toasted coconut. Stir until butter melts. Cover tightly with plastic wrap and let cool 15-20 min. stir thoroughly again and pour into prepared pie shell. Chill at least 2 hours and up to 8 hours.
When ready to serve pie, mound with whipped cream.
Originally Submitted
11/18/2009
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