Recipe(tried): McCall's Coconut Cream Pie

Best pie you will ever eat.. I make my own crust..

COCONUT CREAM PIE

1 (9-inch) single-crust pie shell, baked and cooled
FOR THE FILLING:
3/4 cup granulated sugar
4 tablespoons cornstarch
1/2 tsp salt
3 cups milk (I use half and half)
3 eggs yolks, slightly beaten
1 tablespoon butter
2 1/2 teaspoons vanilla extract, divided use
1 cup coconut
FOR THE TOPPING:
1 cup heavy (whipping) cream
2 tablespoons confectioners' sugar
toasted coconut (optional garnish)

Prepare and bake pie shell.

TO MAKE TH FILLING:
In medium saucepan, combine sugar, cornstarch, and salt. Mix well Gradually stir in milk (or half and half) mixing until smooth. Over medium heat- bring to a boil - stirring occasionally- boil 1 minute while stirring.

Remove from heat. Stir half of the milk mixture into the beaten egg yolks. Pour back into the pan and mix well. Return to boiling stirring and boil for 1 minute.

Remove from heat, gently stir in butter and vanilla. Add 1 cup of coconut into filling. Pour in pie shell and cool.

FOR THE TOPPING:
Beat together the cream, confectioner's sugar, and remaining 1/2 teaspoon vanilla. Spread oven cooled pie. I usually then toast some extra coconut to sprinkle over the whipped cream which goes on top of the pie.

When I make this pie for work- it gets rave reviews- its from the "McCALLS SUPERB DESSERT COOKBOOK".

Happy Holiday!