Coconut Cream Pie

This was my first time making a cream pie.  I had some leftover coconut from other baking adventures and decided that this would be a good way to use it up.  The recipe is pretty standard.

I served it with some leftover strawberry curd.

Ingredients

• Crust
• 1 cup flour
• 1/2 tsp salt
• 1/3 cup + 1 tbsp shortening
• 2-3 tbsp cold water
• Filling
• 4 egg yolks
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/2 tsp salt
• 3 cups milk
• 3 tbsp butter
• 2 tsp vanilla
• 1 1/2 cups flaked coconut
• Topping
• 1 cup whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla
• Flaked coconut

Directions

1. Combine flour & salt.  Cut in shortening until cumbly.  Add in water, one tablespoon at a time, until dough gathers into a ball.  Refrigerate for 30-45 minutes.
2. Roll dough flat.  (I like doing it on a sheet of wax paper to facilitate the transfer to the pie plate).  Transfer to pie plate.  Flute edges and poke with a fork a few times to prevent the crust from bubbling up.
3. Bake a 475ºF for 8-10 minutes.  Cool on wire rack.
4. For filling, beat eggs with fork.  Set aside.
5. In saucepan, mix sugar, cornstarch, and salt.  Stir in milk.  Cook over medium heat until it boils.
6. Boil for 1-2 minutes.  Remove from heat.  Pour half of mixture into egg yolks.  Mix thoroughly and then pour back into saucepan.
7. Return to the heat.  Bring to a boil for 1-2 minutes.  Remove from heat and allow to cool slightly.
8. Pour filling to pie crust.  Top with a sheet of plastic wrap (prevents thick skin from forming).  Refrigerate for 2-3 hours.
9. For topping, whip the cream on high until peaks form.  Stir in sugar and vanilla.  (Alternatively, you can use a container of cool whip and sugar).
10. Spread topping on cooled pie.  Sprinkle with flaked coconut.  Store in refrigerator.