Coconut Cream Pie Recipe

Toast about 2 cups of coconut in the oven. To toast, spread coconut out onto cookie sheet. Place cookie sheet in middle of the oven and place oven on broil (if you have different temperatures, try the low broil). Watch it! Coconut will go from pretty brown to black in seconds.

When it has a nice color, immediately remove it from the oven. Using a spatula, flip the coconut and broil again. Continue to do this until the coconut has the color you desire. I usually only flip one or two times, but it depends on how much coconut you are making.

In a small bowl, mix together 1/4 cup milk with 1/4 cup cornstarch and set aside.

In another medium sized bowl, whisk together egg yolks and set aside.

In a medium sauce pan, whisk together the cream and sugar, place on medium heat and bring to a simmer. Keep on low simmer.

Using the whisked egg yolks above, temper the yolks by adding a spoonful of the hot liquid into the eggs and whisking immediately. (The goal of "tempering" the yolks is so that you don't make scrambled eggs. If you just dumped the yolks directly into the hot liquid, you would have a bunch of clumpy eggs. ick!) Continue to add hot liquid and whisking into the egg yolks for about 5-6 tablespoons.

Whisk the tempered egg yolk mixture into the hot cream mixture and whisk together. Whisk in the cornstarch and milk mixture into hot liquid. Increase the temperature to medium and cook whisking constantly until the filling is bubbly and thick, about 5 minutes.

Remove from heat and fold in butter and 3/4 cup toasted coconut. You can more or less coconut to taste.

Pour coconut custard into pie crusts. Leave on counter for about 30-45 minutes to cool. Cover with plastic wrap and place in refrigerator to cool.

When pie is completely cooled, about 2 hours, top with stabilized whipped cream and toasted coconut. Serve immediately or refrigerate for up to 4 days.