Coconut Creme Pie

Elaina made this lovely pie for Mark’s 22nd birthday. I believe this picture is from the time that I made one for his 20th. I'm starting to think that Mark likes coconut creme pie.

The above variety has a meringue topping & toasted coconuts. Here’s the recipe for the one Elaina made. See the picture bellow, and I will confirm that this is a goddess of a pie, cream on crème with just enough coconut to give it something to write home about.

1 9” Baked pie crust (again a cookie crust is easier but a baked traditional crust is better if you want a meringue topping)

4 large egg yolks, beaten (in a medium sized bowl)
½ c sugar
¼ c cornstarch
½ tsp salt
3 c milk
2 tbsp butter
2 tsp vanilla (or almond essence)
1 c flaked coconut (keep ¼ of this aside for topping)
1 c whipped cream (to top, or use 3 egg whites from the 4 above to make a meringue with ¼ c sugar added 1 tbsp at a time till you have stiff peaks, cover pie & bake for 3-4 min at 200c, or till golden brown)

The process for a cream pie is pretty standard. Cook the milk, cornstarch & sugar till boiling in a 2L saucepan, boil for 1 min, mix ½ into the egg yolks till blended, put the yolk mixture back into the saucepan & bring it to a boil for another minute. Take off the stove add butter, vanilla & ¾ c coconut. Pour into shell, cover filling with saran wrap. Refrigerate at least 2 hrs, till set. Add whip cream or meringue topping, sprinkle with toasted coconut & eat with great gusto & joy.

Note: if you’ve got bananas then go for the “banana crème” variation. Nix the coconut. Slice 2 bananas into the bottom of the pie crust before pouring in the filling. Top with whip cream & more banana slices. (if you can handle that much banana)

Better yet turn it into a chocolate crème pie. Add a few tbsp coco powder in the first step, 2 extra tbsp of sugar & 1 extra tbsp of butter. TADA!!! Stop me please, before I get carried away!