Instructions:

Hawaiian Wedding Pie

6 servings

I usually make this delicious pie during the summertime, which goes over very well with everyone.

9-inch baked pie shell
1/2 cup granulated sugar
1/3 cup cornstarch
1 1/2 cups milk
3 beaten egg yolks
1 tablespoon butter or margarine
1 small can crushed pineapple, well drained
Whipped cream for topping
Toasted coconut for garnish
Maraschino cherries for garnish

Combine sugar, cornstarch and milk; mix well. Add beaten egg yolks. Cook over medium heat, stirring constantly, until mixture begins to boil and is thickened. Remove from heat.

Add butter, vanilla extract, crushed pineapple and coconut, thoroughly combining all.Pour mixture into pie shell and chill.

When chilled, cover top with whipped cream. Sprinkle with toasted coconut and arrange cherries in a pattern.