Coconut Cream Pie

Filling:

6 egg yolks
2 tsp. coconut extract
1 cup sugar
6 heaping tbs. cornstarch
6 cups Half & Half
2 cups flaked and sweetened coconut

Crust:

Two prepared graham cracker crusts

Directions:

Mix together the eggs and the coconut extract and set aside. 

In heavy saucepan combine sugar, cornstarch and Half & Half.  Bring to a boil, stirring constantly.  

When mixture is bubbling, add one cup of the milk to the eggs to warm the egg mixture.  Return all the egg mixture into the milk and continue cooking.  Stir with a whisk constantly until well combined and mixture is bubbling again.  Remove from heat and stir in coconut.   Cool to room temperature and turn into 2 graham cracker pie crusts.  Chill.  Serve topped with whipped cream.  

Makes 2 pies, 12 servings, 6 per pie.