I just love pie. There is something so completely delightful about a slice of pie. It satisfies in a way that a cookie or piece of cake just can't seem to. It speaks to a part of your soul with the flaky crust and delicious filling - even more so if you are having your pie a la mode.
Maybe you have a particular pie that you associate with a holiday - a family tradition of pumpkin at Thanksgiving or your Aunt's award winning (well at least it deserves an award) chocolate pie for cookouts.
I am sharing a family favorite recipe with you today. Every year for my dad's birthday I make him a coconut cream pie - a real coconut cream pie. There is a little extra effort put forth with the stove top filling, but it is worth every single stir. I believe this recipe may have originated from a Southern Living cookbook or magazine quite some time ago.
1 refrigerated pie crust (or you can make your own)
1/2 cup sugar
1/4 cup cornstarch
2 cups half & half
4 egg yolks (I use the whites to make meringue for the top)
3 Tbsp butter (use real butter)
1 cup sweetened flaked coconut
1 tsp vanilla
Bake pie crust according to package directions for a one crust pie and set aside.
Combine sugar and cornstarch in a heavy saucepan. Whisk together half & half and egg yolks. Gradually whisk into sugar mixture and bring to boil over medium heat, whisking constantly. Boil 1 minute and remove from heat. You will know it is ready because the mixture will take on a pudding/custard consistency.
Stir in butter, coconut and vanilla. Cover with plastic wrap, placing the plastic wrap directly onto the filling in the pan. Let it stand for 30 minutes. Spoon into your pie crust, cover and chill for 30 minutes or until set.
You can garnish this pie with Cool-Whip, toasted coconut, meringue or leave it just how it is.