We are sharing a recipe submitted from the kitchen of Debbie Butcher, Decatur that will be in our Decatur 175 Family and Friends cookbook (available this later). Thought you might want to try it for your Easter Dinner!

COCONUT CREAM PIE

For Filling:

2 cups milk

1 cup sugar

Bring to a boil.

1/3 cup plus 1 tsp. cornstarch

1/2 cup milk

4 egg yolks

Mix together and add to boiling milk. Stir till thick.

Remove from heat and add:

3 T. butter

1 t. vanilla

To assemble Pie: Prepare a baked pie shell then add to vanilla pudding (above) 1 1/2 cups of coconut, or more if you like a lot of coconut in your filling. Pour filling into the pie shell and layer the top with Rich's Whip Topping or Cool Whip.

To Garnish: Toast 1 cup of coconut in microwave and let cool down. Then sprinkle over the top of whip topping.