Coconut Cream Pie!

A couple of weeks ago at work, we had a pie from a popular restaurant in the area.  A few people were raving about the coconut cream pie (which was apparently made by throwing some cookie crumbs in the bottom of a pie pan then filling it with a mixture of cool whip and instant pudding then topping with a bit of toasted coconut).  I boasted that I can make a better coconut cream pie.  That kind of bragging didn't go over so well with Paul.  He challenged me to put my money where my mouth is....so today I took a homemade REAL coconut cream pie to work and asked people to give it a try and let me know if they voted it better than the pie from the Maddox restaurant.  I almost didn't make it to the break room in time to get a picture of this pie!  The judge emailed me that the pie was "excellent", and a couple of people called me "evil", so I think this one is indeed a winner.  It takes a little time to make, but it is definitely worth it.

Coconut Cream Pie


Baked pastry for 9-10 inch pie
4 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
2 tablespoons softened butter
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 cup flaked coconut
1 cup sweetened whipped cream

• Beat egg yolks with a fork or a whisk in a medium sized bowl and set aside.  Mis together the sugar, cornstarch and salt in a saucepan.  Gradually stir in the milk.  Cook over medium heat, stirring constantly, until it gets thick and boils.  Boil and stir one minutes.
• Gradually stir at least half of the hot mixture into the egg yolks, then stir back into the hot mixture in the saucepan.  Boil and stir for one minute, then remove from the heat.  Stir in the butter, vanilla, almond extract and 3/4 cup of the coconut.  Pour into the pie crust.  Press plastic wrap or waxed paper onto the filling to prevent a though layer from forming on top.  Refrigerate for at least 3 hours to allow it to set.
• Remove the plastic wrap or waxed paper and top the pie with the sweetened whipped cream.  Sprinkle with the remaining 1/4 cup coconut.  You may toast the coconut before topping the pie, if desired.