Alan’s Coconut Cream Pie

1 pie crust recipe* or a ready made pie crust of choice

1 cup sugar

1/3 cup cornstarch

½ teaspoon salt

4 cups whole milk, I use 1 can evaporated milk, ½ cup half & half, ½ cup coconut milk, and the rest 1 % milk to equal 4 cups (coconut milk only if I happen to have some on hand)

5 egg yolks

3 tablespoons butter

¾ tablespoon vanilla                                  

½ teaspoon coconut extract

2 cups coconut

Toppings

1 pint heavy cream

2 tablespoons sugar

½ cup coconut toasted

Using a whisk mix sugar, corn starch, and salt into a medium sauce pan.  Add the milk(s) and cook over medium heat stirring until mixture comes to a rolling boil.  Boil for 1 minute and remove from the heat.  In a small bowl lightly beat the 5 egg yolks and then add a large spoonful of the hot milk mixture to the eggs whisking.  Whisk the egg mixture back into the saucepan and return pan to medium heat.  Cook until filling comes back to a rolling boil.  Remove pan from the heat and stir in butter, vanilla, and coconut extract.  Pour into prepared crust and cover with plastic wrap.   When ready to serve, whip the cream slowly adding in the sugar and whip until thickened.  Spread whipped cream over the pie and then top with toasted coconut.  Or if you are not using the whole pie you can add whipped cream to each slice and then sprinkle the pie slice with toasted coconut!

*Ivan Ryan’s Pie Crust

2 cups flour

1 teaspoon salt

2/3 cup shortening- cold

¼ cup ice cold sprite, soda water, or cold water

Mix flour, salt, and shortening with pastry blender until flour resembles coarse meal.  Add cold soda and mix with a fork just until dough starts to form a ball.  Do not over mix!  Scoop dough out onto a floured surface and knead just to form dough into 2 balls.  Let dough rest covered with a towel for a few minutes.  Then roll out dough for fit your pie pan. 

Prepare pie crust, using fork prick holes in bottom and sides of crust and if you have them place pie weights on top of the crust or carefully line pie crust with a piece of foil and then pour some dry bean over the bottom of the crust.  Bake in a 425 degree oven for 8 minutes and then carefully remove foil and bake for another 6-8 minutes or until crust is light brown.  Set aside to cool.