Coconut Cream Pie 1/2 (15 oz) pkg. refrigerated piecrusts 1/2 cup sugar 1/4 cup cornstarch 2 cups half and half 4 egg yolks 3 T. butter 1 cup sweetened flaked coconut 2 1/2 t. vanilla extract, divided 2 cups whipping cream 1/3 cup sugar Toasted coconut for garnish
Preheat oven to 450. Fit piecrust into a 9 inch pie plate as pkg. directs. Fold edges under, and crimp. Prick bottom and side of crust with fork. Bake at 450 for 10 to 12 minutes or until lightly browned. Cool crust on a wire rack. Mix 1/2 cu sugar and cornstarch in heavy pan. Whisk together half and half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to simmer over medium heat, whisking constantly, 3 minutes. Remove from heat. Stir in butter until melted; stir in coconut and 1 t. vanilla. Place pan in an ice water bath for 5 minutes or until filling is slightly warm, gently stirring occasionally. Pour filling into prepared crust. Place plastic wrap directly on custard to prevent a file from forming. Chill 4 hours or until thoroughly chilled. Beat whipping cream at high speed with mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 t. vanilla, beating until soft peaks form. Spread whipped cream over filling. Garnish if desired, with sweetened flaked coconut Serves 8 Source: Southern Living -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
