Hawaiian Wedding Pie
|9 inch baked pie shell||1|
|Sugar||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Beaten egg yolks||3|
|Vanilla||1 1⁄2 Teaspoon|
|Canned crushed pineapple||3⁄4 Can (7.5 oz), well drained (1 Small Can)|
|Coconut||3⁄4 Cup (12 tbs)|
|Whipped topping||1 Cup (16 tbs) (For Topping)|
|Toasted coconut||1 Tablespoon (For Garnish)|
Combine sugar, cornstarch, and milk; mix well.
Add beaten egg yolks.
Cook over mediumheat, stirring constantly, until mixture begins to boil and is thickened.
Remove from heat.
Add butter, vanilla, crushed pineapple, and coconut, thoroughly combining all.
Pour mixture into pie shell and chill.
When chilled, cover top with whipped cream.
Sprinkle with toasted coconut.