Coconut Cream Pie

Tonight was my first attempt at Coconut Cream Pie, with great results. My sister and her boyfriend stopped in for dinner as they drove north to Maine, and I served this pie for dinner along with a (non-cookbook) meal of Mediterranean dishes.

Servings: 8

Fresh
1-1/4 cups half-and-half
1-3/4 cups milk
3 egg yolks
2 Tbsp. butter
1 Pie Crust
1 cup Whipped Cream

Pantry
3/4 cup granulated sugar, divided
1/2 cup all-purpose flour
1/4 tsp. salt
1-1/2 tsp. vanilla extract
1 cup shredded coconut, divided

Bake pie crust
Preheat oven to 450 degrees-F. Spray a 9-inch metal pie pan with cooking spray. Roll pie crust, place in prepared pie pan, and crimp edges. Pierce pie crust 20 to 30 times with a fork. Place pie weights or dry beans in the pie to prevent the crust from contracting. Bake for 10 minutes. Remove pie weights from the pan and cover edges with aluminum foil to allow the bottom to brown without burning the edges. Return to the oven and cook for an additional 5 to 7 minutes, until bottom of the crust is cooked. Remove from oven and let cool to room temperature.

Toast coconut
Lower oven temperature to 350 degree-F. Sprinkle 1/4 cup of flaked coconut on a baking sheet with sides. Bake for 5 to 7 minutes or until coconut is toasted. Remove from oven and set aside.

Make custard
In a medium saucepan, combine 1/2 cup sugar, flour, and salt, and heat over medium heat. Gradually add half-and-half and milk, stirring with a whisk. Cook until mixture is thick, stirring continuously. In a small mixing bowl, beat egg yolks and remaining 1/4 cup sugar. Add 1/2 cup of the hot milk mixture to the eggs to temper the yolks. Pour egg mixture into the milk mixture. Stir and bring to a boil. Cook for 2 minutes and remove from heat.

Add remaining ingredients
Add butter, remaining coconut, and vanilla extract to the hot custard and stir until combined. Pour the hot filling into the baked pie crust. 

Chill
Cover pie with plastic wrap and chill in the refrigerator for at least 2 hours, or overnight.

Serve
When pie is chilled, remove plastic wrap and top with Whipped Cream. Return pie to refrigerator until ready to serve. Slice and serve cold.

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