Coconut Pie

Submitted by: Becky Tucker	Country: Canada
Category: Home/Pies & Pastries
Quantity: 6 servings	Preparation time: 0:15 hr. Cooking time: 0:00 hr.

Ingredients

Pastry shell
1	baked 9-inch/23-cm pastry shell	1
Filling
3/4 cup	granulated sugar	175 mL
1/4 cup	cornstarch	50 mL
2 cups	milk	500 mL
3	egg yolks, lightly beaten	3
1/2 tsp	vanilla extract	2 mL
1/4 tsp	almond extract	1 mL
1 tsp	butter	5 mL
1-3/4 cups	flaked or shredded coconut	425 mL
Garnish
1 cup	whipping cream	250 mL
2 tbsp	icing sugar	25 mL

Directions

Filling

In saucepan, combine sugar and cornstarch. Stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and comes to boil. Remove from heat.

Add some of the hot mixture to egg yolks, mixing well, then stir back into saucepan. Return to low heat and cook, stirring, for 2 minutes longer.

Remove from heat; stir in vanilla and almond extracts and butter. Place a piece of parchment paper directly on surface of custard to prevent skin from forming; let cool to room temperature.

Fold 1-1/2 cups/350 mL coconut into cooled filling; pour into baked pastry shell. Refrigerate for 1 hour.

Garnish

Whip cream with icing sugar until stiff. Mound over pie. Sprinkle remaining coconut over. Refrigerate until serving.

Chef's Note

A sweet and fresh ending for a special dinner.