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Coconut Cream Pie

Crust (makes 2 double-crust pies):

  • 4 cups sifted flour
  • 1 1/2 tsp. salt
  • 1 tsp. baking powder
  • 2 cups butter-flavored Crisco
  • 1/2 cup cold water
  • 1 Tbsp. vinegar
  • 2/3 cup toasted coconut

Mix together flour, salt and baking powder. Blend in Crisco. Add water and vinegar. Stir liquid into dry mixture until it forms a ball. May be used at once or wrap in waxed paper. place in a covered dish and refrigerate or freeze. For single-crust pie, prick pastry in pan before baking 10-12 minutes at 400 degrees F. until lightly browned. Let cool.

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Filling:

  • 2 1/3 cups sugar
  • 3 Tbsp. cornstarch
  • 1/2 tsp. salt
  • 3 cups half and half or milk
  • 3 egg yolks
  • 1 Tbsp. butter
  • 1 tsp. clear vanilla flavoring
  • 1/2 tsp. almond flavoring
  • 1 cup flaked coconut

Mix sugar, cornstarch, and salt in saucepan. Stir in half and half or milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Slightly beat egg yolks in separate bowl. gradually stir in 1/3 of hot mixture. Blend egg yolk, mixture into remaining hot mixture. Boil one minute more, stirring constantly. Remove from heat.

Blend in butter, vanilla flavoring and almond flavoring. Cool slightly. Add coconut. Pour filling into baked pie crust that has been sprinkled on the bottom with 2/3 cup toasted coconut. Cover loosely with wax paper. When cool, top with whipped cream. Sprinkle top with toasted coconut. Refrigerate before serving. Makes 1 9 inch pie.

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Whipped cream topping

  • 1 carton whipping cream
  • bit of sugar
  • 1/2 tsp. clear vanilla flavoring
  • 1/4 tsp. almond flavoring

Whip ingredients together.

By Robin from Washington, IA

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