Coconut Cream Pie

I Love Pie!  I think pie is the perfect dessert as well as breakfast.  Yes, I said it...breakfast.  Berry Pie has lots of fruit, cream pies usually have three eggs and lots of milk inside.  Who's to say it is any worse then having cinnamon sugar toast, fruit loops or pancakes for breakfast!  So, yes it is a perfect breakfast food - for me that is - the live-ins wouldn't stand a chance if they asked for pie for breakfast.  What was that...double standard, fickle, flighty???  Well, it's my blog and I'll be fickle if I want to! 

This time of year one of my favorite pies is Coconut Cream Pie. Looking at this picture, I wish I hadn't already polished off 3/4 of the pie all by myself.  No, that is not an exaggeration.  I Love Pie!

This recipe is from my sister, Michele.  She loves me, she made me two coconut cream pies for Easter one year.  Well, maybe they weren't all for me...  Enjoy!!

Coconut Cream Pie

2/3 c. Sugar

3 tbsp. cornstarch (make them healthy tablespoons)

1/2 tsp. Salt

3 c. Milk (my sister uses whole milk, I used 1% cause that's what I buy - so do what feels good to you)

3 Egg Yolks (slightly beaten)

1 tbsp. Butter 

1 1/2 tsp. Vanilla

1 c. Coconut (plus a little extra to toast)

Mix sugar, cornstarch and salt in saucepan (make it a deep saucepan, the mixture grows when it starts to bubble).  Gradually stir in milk.  Cook over medium heat, stirring constantly (very important so it doesn't scorch), until mixture thickens and boils.  Boil one minute (this is where you will be happy to have used a deep pan).  Remove from heat.  

This part gets tricky...don't be afraid...we are going to temper the eggs yolks so we don't scramble them: After you have separated the egg yolks from the whites, use a fork to break up the yolk.  Use the whisk you had in the hot pie filling and begin whisking the egg yolks quickly. Now, SLOWLY (like drizzle slow) add 1 cup of hot pie filling to the egg yolks, whisking constantly.    

Now your eggs are tempered and you can finish the pie!  Gradually whisk the egg mixture into the pie filling, whisk until well incorporated.  Return to medium heat, still whisking constantly.  Bring to boil, let boil 1 more minute.  Remove from heat.  Whisk in butter, vanilla and coconut.  Pour into baked pie shell.  Chill (the pie, not you).  

Once pie is chilled, top with sweetened whipped cream and toasted coconut...then give me a call so I can come over and have a piece!