Coconut Cream Pie

This was my first attempt at a homemade pie that didn't need a graham cracker crust and/or require the use of Cool Whip!  I got this recipe from my friend Marnie's mom, Carla.  Whenever she makes pie and invites us over (or brings it to Marnie's) I just can't get enough!  So when I was asked to make a pie for Thanksgiving dinner with Matt's parents, and since I hate pumpkin pie, I decided to give this a whirl.  As Mindy said, "This pie is to die for!"

Coconut Cream Pie Filling

In a 3 qt. sauce pan combine and stir:

5 Tbs. corn starch

1 C. sugar

1/4 tsp. salt

Add: 2 1/2 C. milk

3/4 C. half & half

*Cook over medium heat until smooth and thick--stirring constantly.

Whisk together:

3 egg yolks (in separate bowl)

(Temper the eggs by pouring some of the warm mixture (about 4 Tbs.) into the egg yolks) 

Pour tempered egg yolks into saucepan

*Cook 2-3 minutes

*Remove from heat

Add:

2 Tbs. butter

1 tsp. vanilla

*When butter is melted add 3/4 to1 C. coconut (or more to taste)

**Pour into pie crust and refigerate until cool.

*Top with whipped cream and more coconut!
(Makes 2 pies)

ENJOY!

~~Kim