And yet another pie recipe...

Coconut Cream Pie

courtesy of Taste of the South Magazine, don't remember the issue (www.tasteofthesouthmagazine.com)

makes: 1 10 inch deep dish pie

preparation: 30 minutes

cook: 15 minutes

refrigerate: 2 hours

bake: 20 minutes

Ingredients:

3 1/4 cups whole milk

1/4 cup unsalted butter (I used Smart Balance and it worked great)

3 eggs

1 2/3 cups sugar

1/2 cup cornstarch

1 1/2 tsp vanilla extract

1/2 (15 ounce) package refrigerated piecrust (1 sheet) OR use this recipe (I use butter instead of shortening)

2 cups sweetened flaked coconut

1 (12 ounce) container frozen non-dairy whipped topping, thawed OR make your own, recipe at bottom

Garnish: 1/4 cup toasted coconut

Directions:

1. In a large saucepan, combine milk and butter and bring to a boil over medium heat. Remove from heat.

2. In a large bowl, combine eggs, sugar, and cornstarch. Beat at medium speed with an electirc mixer for 5 minutes.

3. Add half of the milk mixture to egg mixture and whisk constantly to prevent curdling. When mixture is smooth and thick, add remaining milk mixture, whisking well. Return to saucepan.

4. Reduce heat to a simmer. Once simmering, whisk constantly for 10 minutes. Remove from heat and add vanilla, stirring to mix well. At this point it should be thick like a custard.

5. Fill a large bowl with ice and add water to make an ice bath.

6. Transfer hot custard mixture to a stainless steel bowl and set bowl over ice bath to cool to room temperature. Whisk once more for good measure. Once cooled, refrigerate for 1 to 2 hours.

7. Preheat oven to 425 degrees.

8. Unroll piecrust and fit into a 10 inch deep dish pie pan. Place a square of parchment paper or aluminum foil in center of piecrust. Fill center with pie weights, dried beans, or rice.

9. Bake for 20 minutes, or until lightly browned. If using the homemade pie crust, it will take a little longer to bake. Keep checking on it so it doesn't get too brown.

10. When custard mixture has cooled and thickened, add coconut, stirring to mix well. Spoon custard into cooled piecrust. Top with sipped topping. Sprinkle with toasted coconut, if desired.

Whipped Cream

1cup whipping cream

2Tbps powdered sugar

Whisk whipping cream until foamy. Gradually add powdered sugar and beat on medium-high speed until peaks start to form and is at consistency you prefer