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Harrah's Casino Coconut Cream Pie

Makes 3 (10-inch) pies

• 2 quarts whole milk
• 2 cups sugar (divided use)
• 8 large egg yolks
• 4 whole eggs
• 3/4 cup cornstarch
• 1 stick (1/2 cup) butter
• 2 tablespoons vanilla
• 3 cups toasted coconut
• 3 (10-inch) graham cracker pie shells
• Whipped cream

In a heavy saucepan over medium heat, dissolve 1 cup sugar in milk and bring to a boil. Whisk egg yolks and whole eggs in a stainless steel bowl. Sift cornstarch and remaining cup of sugar into the eggs. Whisk until perfectly smooth.

Temper egg mixture by slowly beating in hot milk in a thin stream. Return mixture to heat and bring it to a boil, stirring constantly. When mixture thickens, remove from heat. Stir in butter, vanilla and coconut. Mix until butter is melted and blended. Pour custard into pie shells. Chill pies and decorate with whipped cream in a pastry bag with a star tip.

(From Harrah's Casino)

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