Coconut Cream Pie

In front of this title should read the most heavenly coconut pie that should ever grace your lips. I set out to find a coconut pie recipe for a man very dear to my family’s hearts, Papa Terry. I had been told a story a while back of how happy, a lady he and NaDonna knew, made him by making his favorite coconut cream pie. Well, I had never made one before but thought why not give it a shot. They were coming over for dinner that night so I got busy early in the morning fixing this pie. The whole day I continued to question my own sanity, why I would ever think making someone’s favorite dessert, that I’ve never made before was a good idea. Well, the truth in the end was, not only did he like love it, he thought it was the best Coconut Cream Pie he had ever had! So now when the temperature heats up and there are holidays to celebrate it now a definite request.

Original Recipe Yield 1 - 9 inch pie

Ingredients

• 1 qt half-and-half
• 1 can of creamed coconut  ( in the liquor department)
• 3 egg yokes
• 3/4 cup white sugar
• 1/2 cup corn starch
• 1/4 teaspoon salt
• 1 pkg frozen coconut , thawed
• 1 cup flaked coconut, toasted
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed    or   the best way is 1 pint heavy whipping cream,1/2 tsp van, and 3/4 cup powder sugar blended well to make whipping cream 

Directions

1. In a medium saucepan,  make up three cups worth of liquid by combining 1 whole can coconut cream, then enough half and half to finish equaling the three cups. Then add eggs, sugar, corn starch and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 1 pkg of thawed frozen coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
2. Top with whipped topping, and with  1/4 cup of toasted coconut.
3. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally. Allrecipes