Coconut Cream Pie

After Thanksgiving I got into a baking mood. Since my crab quiche, a savory pie, came out so well I wanted to make another pie but this time a sweet one. I attempted one of my favorites, coconut custard pie!

Coconut Cream Pie
Ingredients
1 cup white sugar (I used only 3/4)
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk (I used 3 cups of coconut milk)
4 eggs
3 tablespoons butter
1 1/2 teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

Directions
1. In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
2. Separate the egg yolks from whites. Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat.
3. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool. Cover and chill to store the pie if not serving immediately. (I actually baked it for 15 minutes.)

Ta-daaaa, my first coconut cream pie:

The consistency was a bit too soft, next time I would bake it longer. The pie filling was so good and creamy! The coconut milk gave it a lot of coconut taste. It wasn't too sweet but I think I could have use less sugar because the milk is already very sweet. I will definitely make this again!