coconut cream pie

mom made a pie almost everyday during her 2-week stay at folly.

banana cream, chocolate and coconut.

they were all sooo good, but the coconut won. (of course!)

for the crust:

1 1/2 cups flour

1/2 tsp salt

1/2 cup crisco

4-5 T cold water

preheat oven to 425.

in a medium bowl, combine the flour and salt, and cut the crisco in with 2 knives until it is pea sized. sprinkle the water over and mix until it comes together. form it into a ball and dump it out on a floured surface. roll it out and place in ungreased pie pan. with a fork, poke lots of holes all over the crust and bake it for 10-15 minutes. let it cool.

for the filling:

2 cups milk

1 1/4 cups sugar

1/4 cup corn starch

1/2 t salt

1 t vanilla

3 egg yolks

1 cup shredded coconut

mix dry ingredients in a bowl.

in a separate bowl, mix together the egg yolks and 1/2 cup of the milk.

heat the remaining 1 1/2 cups of milk in a medium pot on the stove.

meanwhile, combine the yolk mixture with the dry ingredients, then add to the warm milk.

cook over medium heat and stir often until it thickens.

remove from heat, then mix in the coconut and vanilla.

pour into cooled pie shell.

serve chilled, warm or room temp with whipped cream and toasted coconut.

enjoy!