Coconut Cream Pie

Another of Nana's famous pies. Loved by all, and certainly was expected at more than one holiday gathering. Our ward has the ladies bring pie to the kitchen on Father's Day. They cut and plate all the different pies and serve the men in Priesthood opening exercises. It is the best attended Priesthood meeting all year. Our guys knew this Coconut Cream was in there this year and made sure they snagged a piece. Love it!



More than enough for a 10" deep dish pre-baked crust.

• 1 1/2 C. Sugar
  
• 1/4 C. Cornstarch (or Ultra Gel)
  
• 3 T. Flour
  
• 1/2 C. Evaporated milk
  
• 4 C. Milk
  
• 6-8 Egg yolks (slightly beaten)
  
• 2 T. Butter
  
• 1 t. Vanilla
  
• 1 1/2 - 2 C. Coconut
  

Combine first six ingredients in a heavy bottomed saucepan. Stirring constantly over medium heat, bring to a boil. Mixture should be thickened. Add butter, vanilla and coconut and allow to cool a while, maybe 10 minutes or so. Do not stir filling, pour into pre-baked pie crust and cover with wax paper or plastic and allow to completely cool. Top with stabilized whipped cream and refrigerate before serving.




Nana's pies were a work of art. I wish I had taken pictures of them. She was a pie master for sure.