How To: Make coconut cream pie

Add a perfect theme dessert to your next Hawaiian luau with this decadent coconut cream pie. After a long week at work there's nothing better than a little back yard barbecue fun with friends topped off with the perfect treat.

If your family is constantly clowning around during desert time, this guide will have them eating the pie rather than throwing it at one another.

You Will Need

* 9" pie crust
* 2½ c. whole milk
* ¾ c. sugar
* 3 eggs
* 2 tbsp. cornstarch
* 2 tsp. vanilla extract
* 1 c. shredded toasted coconut
* 2 tbsp. butter
* ¼ c. confectioners' sugar
* A wire whisk
* A small saucepan
* An electric beater
* Whipped cream (optional)

Raw egg carries a risk of salmonella infection. Use pasteurized egg whites to reduce your risk.

Step 1: Bake the pie crust

Bake a store-bought or homemade pie crust until it is golden brown and set it aside to cool.

Step 2: Whisk the milk and sugar

Whisk together the sugar and 2 cups of the milk in the small saucepan, and then bring it to a simmer over low heat.

Step 3: Separate the eggs

Separate the eggs and temper the egg yolks with the heated milk and sugar mixture. Then add everything back to the saucepan. Save the egg whites.

Step 4: Add the cornstarch

Dissolve the cornstarch with the remaining milk and add it to the saucepan. Allow it to thicken for 4 to 6 minutes.