Coconut Cream Pie

Ok, so now that you know how to make pie pastry, you can start to "wow" all your friends, family and coworkers. People seem to be so impressed when you show up with dessert. Truth is, it really is so simple. To me, bringing dessert to someone, is like owning a flower shop, you always put a smile on someones face. Bring me flowers or dessert, and I am one happy girl.
This is a great pie since even though it is creamy, it is not too sweet or to rich. It really is quite lovely, and simple. Hope you enjoy it!

Photo taken by my friend at our Hawaiian themed office potluck

Coconut Cream Pie

Basic pie pastry

Once you have rolled your pastry, fill it either with pie weights or line with aluminum foil and fill with dried beans and bake at 400 F for approx. 20 mins. Carefully remove your weights and bake for about another 10 mins, or until it is a nice golden brown. Allow it to cool completely before you fill it.

Coconut Cream filling

1/2 cup granulated sugar
1/4 cup cornstarch
2-1/4 cups milk, scalded
4 egg yolks, lightly beaten
1 tsp pure vanilla extract
1 cup flaked, sweetened coconut
2 tbsp butter, unsalted
3/4 cup whipping cream

1. Combine the sugar and the cornstarch in a medium sized saucepan and then slowly add in your scalded milk. Cook over medium heat, stirring constantly with a whisk, to ensure no lumps, until it has a nice thick and smooth consistency. 
2. Add approx. 1 cup of the hot mixture into the egg yolks and combine. Then add the entire egg mixture into the pot. Be sure to continue whisking and bring it to a boil.
3. Remove it from the heat, and add in the vanilla, coconut and butter. Cover with plastic wrap and refridgerate for approx. 2 hours.
4. Whip the cream to stiff peaks and fold it into your chilled filling.  Pour it into your cooled pie shell.

Topping
1 cup whipping cream
1/2 tsp pure vanilla extract
1/4 cup shredded coconut

1/8 cup toasted shredded coconut

1. Whip the cream into stiff peaks, and add in the vanilla and the coconut. Spoon it onto the cooled pie.
2. Sprinkle with the toasted coconut

Chill until serving time and ENJOY!

The last piece