Here is a coconut cream pie where you don't have to cook egg yolks.
Coconut Cream Pie
Serves 8
Published in: Southern Living
1 2/3 cup graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine -- melted
1 packages cream cheese -- (8-ounce) softened
1 cup cream of coconut
1 packages cheesecake instant pudding mix -- (3.4-ounce)
1 packages frozen sweetened flaked coconut -- (6-ounce) thawed
1 container frozen whipped topping -- (8-ounce) thawed
1 cup whipping cream
Stir together graham cracker crumbs, sugar and melted butter; press mixture evenly
in bottom and up sides of a 9-inch pie plate. Bake piecrust at 350 degrees for 8
minutes; remove to a wire rack, and cool crust completely. Beat cream cheese and
cream of coconut at medium speed with an electric mixer until smooth. Add pudding
mix, beating until blended. Stir in coconut; fold in whipped topping. Spread cream
cheese mixture evenly into prepared crust; cover and chill 2 hours or until set.
Beat whipping cream with an electric mixer until soft peaks form, and spread evenly
over top of pie.
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