Coconut Cream Pie

Yields:	1 pie
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	Preparation	20 minutes
	Cooking	0 minutes
	Ready In	3 hours

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Ingredients

2	large	eggs
1 1/2	teaspoons	vanilla extract
1	x	sugar
1 1/2	teaspoons	flour, all-purpose
2	tablespoons	cornstarch
1	x	milk
3/4	cup	cream, half and half
3	tablespoons	butter, unsalted
1 3/4	cups	coconut
1	each	pie shell (9 inch)	baked
1	x	whipped cream
1x	Toasted	coconut

Directions

Place eggs in mixing bowl and whisk 1 minute.

Add vanilla and 1/4 cup sugar and whisk until smooth.

Add flour and cornstarch. Whisk until smooth.

Gradually add 3/4 cup milk, whisking until smooth. Set aside.

Place 1-1/2 cups milk and half andamp; half in stainless steel saucepan.

Add 1/2 cup plus 2-1/2 tablespoons sugar all at once, covering entire surface.

DO NOT STIR. Bring to boil. Gradually whisk in egg mixture.

Whisk in pan while bringing to boil.

Continue to whisk and cook 20 seconds.

Pour into mixing bowl and whisk in butter until melted.

Fold in coconut.

Pour coconut cream mixture into Baked Pie Shell.

Cover pie crust completely with plastic wrap and refrigerate 2 to 3 hours.

Peel off plastic and cut into wedges. Top with whipped cream and toasted coconut.

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Member Review

French Chocolate Loaf Cake

It is delicious. Prep time is about an hour, but I am hardly Martha Stewart. It is rich, rich, rich. A little goes a long way. I am makinga couple for gifts. I know they will be a hit. My fiancee remembered this from a dinner party 10 years ago. I didn't have the heart not to at least try it for his 50th birthday. It's worth the trouble!!!

Reviewed by sherry1961