Coconut Cream Pie

Ingredients for the filling

1/2C    Sugar

1/4C    Cornstarch

2C       Half and Half

4          Egg yolks

3T        Butter

1C       Sweetened flaked coconut

2-1/2t   Vanilla extract divided

2C       Whipping cream

1/3C    Sugar

Toasted coconut

Flaky pastry crust for a bottom crust only

1/2t           Salt

1-1/2C AP flour

4T Butter

3T        Crisco

2-3T         Cold water

Process

Mix flour and salt in a food processor

Put shortening cut into cubes into processor

Pulse until size of peas

Trickle in water while pulsing until mixture comes together in a ball

Take out of processor

Wrap in Saran Wrap

Flatten into a disc

Refrigerate for 1 hour

Roll it out into 11 to 12” circle

Crimp the edge

Prick the bottom crust with a 4 tine fork all over close together and refrigerate for 30minutes

Bake at 450F for 12 to 15 minutes or until golden

Check after 5 minutes

If bubbles appear, prick them at once

Cool before filling

Final assembly

Combine 1/2C sugar and cornstarch in a heavy saucepan.

Whisk together half-and-half and egg yolks

Gradually whisk egg mixture into sugar mixture

Bring to a boil over medium heat whisking constantly

Boil 1 minute and remove from heat

Stir in butter, 1C coconut, and 1t vanilla.

Pour into a separate bowl

Cover with plastic wrap

Placing the plastic wrap directly onto the filling

Let stand for 30 minutes

Spoon custard mixture into prepared pie crust

Cover and chill for 30 minutes, or until set

Beat whipping cream at high speed in an electric mixer until foamy

Gradually add 1/2C sugar and remaining 1-1/2t vanilla

Beat until soft peaks

Spread over the filling

Garnish if desired with toasted coconut flakes