Kristin's Fabulous Coconut Cream Pie
Prepare 1 baked pie shell:
Make 1/2 recipe of my Buttermilk Pie Pastry (or make whole recipe and use the other half for another pie or quiche). Press into pie dish and bake until light brown, as directed. Let cool.
To prepare filling, place in a saucepan and bring to boil over medium heat:
2 1/2 cups milk (lactose-free works great)
2/3 cup sugar
1/2 tsp salt
Meanwhile, mix and whisk in a small bowl:
1/4 cup milk
1/4 cup cornstarch
4 egg yolks
Once your milk/sugar/salt is boiling, whisk in egg yolk mixture, stirring constantly. Let boil ~1 minute, until thickened.
Remove from heat and immediately add:
2 tsp vanilla extract (not bean paste)
3/4 cup flaked coconut
2 Tbsp butter, chopped
Mix well, and pour into prepared pie shell. Cover the top with plastic wrap and let chill completely in the refrigerator.
To serve, prepare toasted coconut, below, to top the pie. Remove plastic wrap and top with toasted coconut.
Place on a baking sheet in a 350-375F oven:
1/4 - 1/3 cup flaked coconut
Watch VERY closely, and let cook just until it is lightly browned (don't worry if it's not all lightly browned - it's nice with a mixture and it will all be nice and crispy).
Remove from oven, let cool and top pie just before serving. Serve with whipped cream, if desired (although I never find it needs anything extra).