1. Classic Coconut Cream Pie

2. Ingredients
 5 tablespoons of cornstarch
 1 cup sugar
 1/4 teaspoon salt
 2 1/2 cups milk
 3/4 cup half-and-half cream
 3 egg yolks
 2 tablespoons butter
 1 teaspoon vanilla
 1 cup coconut, divided
 1 9-inch baked pie shell(search directions or video
recipe)
 1 cup whipping cream
 1 tablespoon confectioners sugar
 1/2 teaspoon vanilla

3. Preparation Instructions
In a medium size saucepan add the sugar, cornstarch
and salt.

4. Whisk together.
Add the 2 1/2 cups cold milk.

5. 3/4 cup half-and-half
Whisk the mixture together and cook over medium heat.

6. Beat 3 eggs
When the milk sugar mixture begins to thicken, slowly add the hot mixture into
the eggs on spoonful at a time.

7. Add about 1/3 of the hot mixture to the egg yolks. This tempers the
eggs so that when they are added to the hot milk mixture they won't
cook. That way you don't end up with scrambled egg yolks in your
cream pie filling.

8. Slowly add the egg mixture back into the hot milk stirring constantly.
Cook for an additional 2 minutes to make sure the egg yolks are completely
cooked. Stir constantly so the custard does not scorch or burn on the bottom
of the pan.

9. Cook until the mixture is quite thick.
Remove from the heat and add the butter

10. and vanilla.
Stir until completely smooth.

11. Add 1/2 cup coconut. Reserve the remaining coconut for the topping.
Pour the filling into the baked pie shell. Make sure the pie shell has
completely cooled.

12. Place a piece of plastic wrap directly to the top of the custard. Press the
plastic wrap against the custard. This will prevent a skin from forming on
the custard.
Refrigerate pie until completely cold. I like to let it set at
least 5 hours or over night.

13. When the pie has completely cooled, make the whipped cream topping.
You will need:
1 cup whipping cream
1 tablespoon confections sugar (not shown, oops)
1/2 teaspoon vanilla
remaining 1/2 cup coconut

14. In a medium size mixing bowl, add the cream
Confectioners sugar

15. and vanilla.
I just use a hand mixer to whip. You can use whatever it is you use to whip
cream.

16. Beat cream until stiff peaks form.
Remove the cooled pie from the refrigerator and peel off the plastic wrap.

17. Spread whipped cream over custard.
Sprinkle top with remaining coconut.

18. Slice...or not... Eat.

19. Overview
Ingredients
5 tablespoons cornstarch
1 cup sugar
1/4 teaspoon salt
2 1/2 cups milk
3/4 cup half-and-half cream
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla
1 cup coconut (divided)
1 baked 9-inch pie shell
1 cup whipping cream
1 tablespoon whipping
cream
1 tablespoon confectioners
1/2 teaspoon vanilla

20. Method
Mix cornstarch, sugar and salt in a medium size saucepan. Add milk and cream
and cook over medium heat until thickened, stirring constantly. Pour a spoonful
amount of hot mixture into egg yolks; blend thoroughly. Add about 1/3 of the milk
mixture to the egg yolks, then pour back into the saucepan. Cook another 2 or 3
minutes. Remove from the heat and add the butter and vanilla. Stir in 1/2 cup of
the coconut. Cover with plastic wrap and press plastic against the
custard. Refrigerate until completely chilled.
When ready to serve, make topping by pouring whipping cream into a medium size
mixing bowl. Add confectioner's sugar and vanilla. Beat until stiff peaks
form. Remove pie from refrigerator and remove plastic wrap. Spread whipped
cream over custard and sprinkle with remaining 1/2 coconut.
Serves 8-10 depending on how large you slice the pie.
For chocolate cream pie: Reduce sugar to 3/4 cup and add 1 cup chopped semi-
sweet chocolate to the milk and sugar mixture. Stir until chocolate is melted and
mixture is smooth.
Source: http://www.simplysogood.com/2012/03/coconut-cream-pie.html

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