Recipe(tried): Coconut Cream Pie and Chocolate Cream Pie

Here are my two favorites: coconut and chocolate...I also have lemon and
banana. I can give you those also if you'd like--just click on my name
to email me.

Coconut Cream Pie

1 9-inch pie shell, baked
2 cups coconut, sweetened
1/3 cup flour
1/4 tsp. salt
1/4 cup sugar
1/2 cup milk
1 1/2 cups hot milk
4 egg yolks
1 Tbsp. butter
1 tsp. vanilla

Preheat oven to 350 degrees F. Toast coconut by spreading it on a cookie
sheet and tossing every few minutes. This should take about 10 minutes.
Remove from oven when golden brown.

In the top of a double boiler over boiling water, mix flour, salt and sugar.
Add 1/2 cup milk and stir until smooth. Add the 1 1/2 cups hot milk and
stir constantly, until thick and smooth. Beat egg yolks in another bowl
and add 1/2 cup of the sauce to them, stirring constantly. Pour this
mixture back in the double boiler, stirring constantly. Cook a few minutes
longer. Remove from heat and stir in vanilla and butter. Stir in 1 1/2
cups of the coconut. Pour mixture into cooled pie crust and refrigerate.
To make topping beat 1 cup heavy cream with 1 Tbsp. sugar and 1 tsp.
vanilla until stiff. Pile on top of pie filling and spread to edges of
shell. Sprinkle remaining coconut on top. Keep refrigerated.

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CHOCOLATE CREAM PIE

1 (9-inch) pie shell, baked
1/2 cup and 2 Tbsp. flour
1 cup sugar
1/2 tsp. salt
2 1/2 cups milk
3 oz. unsweetened chocolate, chopped
3 egg yolks, beaten
1 tsp. vanilla extract
2 Tbsp. butter
FOR THE TOPPING:
1 cup heavy whipping cream
1/2 tsp. vanilla
1 tbsp. sugar

In the top of a double boiler, over boiling water combine flour, 1 cup sugar, and salt. Gradually stir in milk. Add chopped chocolate. Cook and stir constantly until mixture is smooth and thick; remove from heat.

Gradually stir 1 cup of hot mixture into beaten egg yolks. Add egg mixture back to the chocolate mixture. Return to double boiler and cook until mixture begins to boil.

Remove from heat and stir in the vanilla and butter. Pourinto pie shell and refrigerate at least 3 hours.

TO PREPARE THE TOPPING:
Whip heavy cream vanilla and 1 tablespoon sugar until stiff. Pile on top of pie filling and spread to all edges of the pie crust. Refrigerate.