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Coconut Cream Pie

Coconut cream pie, one of Kelly's and my favorites! Here's how I make the filling.

Filling
5 tablespoons corn starch
1 cup sugar
1/4 teaspoon salt
2-1/2 cups milk
3/4 cup heavy cream
3 egg yolks
2 tablespoons butter
2 teaspoons vanilla
1/2 cup coconut

Mix cornstarch, sugar, salt, milk, cream in pan and cook on medium heat, stirring constantly until smooth and thick. Pour small amount of egg mixture into egg yolks, blend thoroughly, then pour back into pan. Cook additional 2-3 minutes, then remove from heat. Stir in remaining ingredients. Pour into cooked pie crust. 

(My preference is to use a tart pan with the bottom circle that lifts out, rather than a traditional pie pan or plate. I used a tart pan to make the pie in these pictures.)  

Chill 3 to 4 hours. Whip one cup heavy cream, add sugar as it starts to thicken, then spread whipped cream over top. Calories: 458 per 1/8 slice.   



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