Coconut Cream Pie

Last week I had left over egg yolks (from using the whites for chicken nuggets), cream of coconut (from rice and smoothies) and whipped cream (from loaded pancakes). So what else would I make but Coconut Cream Pie.

 Crust:
1 1/4 C all-purpose flour
1/2 tsp. salt
1/3 C shortening
3 to 4 Tbsp cold water

In a mixing bowl stir together flour and salt. Cut in shortening til pieces are the size of small peas. Sprinkle in 1 Tbsp of water and toss push to side of bowl, repeat til all is moist. Form into a all. On a lightly floured surface flatten dough with hands. roll dough from center edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; then cut off excess and make fluted, rope-shape or scalloped edge. Prick the pastry with fork. Bake in 450 degree oven for 10-12 minutes or till golden.

 Cream Filling:
3/4 C. Sugar
1/4 C. Cornstarch
1/4 tsp. Salt
3 C. Milk
1/4 C. Cream of Coconut
4 Egg yolks
3 Tbsp butter or margarine
1 1/2 tsp. vanilla
1 and 1/3 C. flaked coconut separated

For filling, in a medium saucepan combine sugar, flour or cornstarch, and salt; gradually stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Separate egg yolks from whites; store whites for later use. Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter, vanilla and 1 C. coconut. Pour hot filling into baked crust. Cover and chill to store.

Take the 1/3 C. coconut left and heat slowly in a dry pan over medium heat, stirring frequently until the coconut is golden brown.

To serve put whipped cream and toasted coconut  on top of the pie. Enjoy.

Here is my cheeky husband not wanting his photo taken while he eats his pie. Love ya Ky.