Coconut or Chocolate Cream Pie

By lindaauman

Ingredients

• 5 tablespoons cornstarch
• 1 cup sugar
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 3/4 cup half-and-half cream
• 3 egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 cup coconut (divided)
• 1 baked 9-inch pie shell
• 1 cup whipping cream
• 1 tablespoon whipping cream
• 1 tablespoon confectioners sugar
• 1/2 teaspoon vanilla

Details

Adapted from frenchbasketeer.blogspot.com

Preparation

Step 1

Mix cornstarch, sugar and salt in a medium size saucepan. Add milk and cream and cook over medium heat until thickened, stirring constantly. Pour a spoonful amount of hot mixture into egg yolks; blend thoroughly. Add about 1/3 of the milk mixture to the egg yolks, then pour back into the saucepan. Cook another 2 or 3 minutes. Remove from the heat and add the butter and vanilla. Stir in 1/2 cup of the coconut. Cover with plastic wrap and press plastic against the custard. Refrigerate until completely chilled.

When ready to serve, make topping by pouring whipping cream into a medium size mixing bowl. Add confectioner's sugar and vanilla. Beat until stiff peaks form. Remove pie from refrigerator and remove plastic wrap. Spread whipped cream over custard and sprinkle with remaining 1/2 coconut.

Serves 8-10 depending on how large you slice the pie.


For chocolate cream pie: Reduce sugar to 3/4 cup and add 1 cup chopped semi-sweet chocolate to the milk and sugar mixture. Stir until chocolate is melted and mixture is smooth.