Serves: 8

1. Bake pastry for baked One-Crust Pie.

2. Beat egg yolks with fork in medium bowl set aside. Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

3. Immediately stir at least half of the hot mixture gradually into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute remove from heat. Stir in butter, vanilla and 3/4 cup of the coconut. Pour into pie crust. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set.

4. Remove plastic wrap. Top pie with Sweetened Whipped Cream and remaining 1/4 cup coconut. Cover and refrigerate cooled pie until serving. Store covered in refrigerator.

*Spreads with at least 65% vegetable oil can be used.

NUTRITION FACTS: 1 Serving Calories 425 (Calories from Fat 225) Fat 25g (Saturated 12g) Cholesterol 135mg Sodium 390mg Carbohydrate 43g (Dietary Fiber 0g) Protein 7g % DAILY VALUE: Vitamin A 14% Vitamin C 0% Calcium 14% Iron 6% DIET EXCHANGES: Not Recommended

Banana Cream Pie: Increase vanilla to 1 tablespoon plus 1 teaspoon omit coconut. Cool filling slightly. Slice 2 large bananas into pie crust pour warm filling over bananas. Continue as directed in step 3. Garnish each serving with a dollop whipped cream, toffee bits and banana slices if desired.

Chocolate Cream Pie: Increase sugar to 1 1/2 cups and cornstarch to 1/3 cup omit butter and coconut. Stir in 2 ounces unsweetened baking chocolate, cut up, after stirring in milk in step 2.

Chocolate-Banana Cream Pie: Make Chocolate Cream Pie. Cool filling slightly. Slice 2 large bananas into pie crust pour warm filling over bananas. Continue as directed in step 3. Garnish finished pie with banana slices if desired.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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