Lawry's Coconut Cream Pie

Adapted from
www.jancooks.blogspot.com/

COCONUT PIE SHELL

1/2 c butter, plus more for pie plate
3 c sweetened flake coconut

Lightly butter a 9-inch pie plate and set aside.

Melt the 1/2 c butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes. They should be golden brown. Press the coconut firmly and evenly in the pan to form a shell. Chill the crust 30 minutes before filling.

PIE FILLING

4 egg yolks
3/4 c sugar, divided
3 T cornstarch
1/4 t salt
1/4 c flour
1 can coconut milk
1 1/2 c half-and-half
2 t vanilla

WHIPPED CREAM:
1 c whipping cream
1 T powdered sugar
1 T nonfat dry milk
1/2 t vanilla

Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. Gradually add the coconut milk & stir.

Combine the half-and-half and 1/2 c of the sugar in a 3-quart saucepan and bring just to boil over medium heat. Add the egg mixture and cook and stir until the mixture returns to a boil and thickens, about 1 minute.

Remove from the heat. Stir in the vanilla. Cover the surface with plastic wrap to prevent a skin from forming. Let cool.

Pour the filling into the pie shell

Whip the cream with the powdered sugar, dry milk & vanilla until stiff. Spoon in dollops or pipe with a pastry bag around the edge of the pie. Chill 2 hours before slicing.