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Coconut Cream Pie
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Ingredients:
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I Tenderflake pie crust
11/2 cups sweetened, shredded coconut
21/2 cups milk
½ cup sugar
3 tbsp cornstarch
3 egg yolks
2 tsp vanilla extract
11/2 cups whipping cream
2 cups frozen sliced strawberries
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Method:
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Prepare Tenderflake pie crust as per package directions. Set aside and cool. Preheat oven to 350. Spread ½ of the coconut on a baking sheet. Place in a pre-heated oven and bake until golden, approx 5 minutes. Using oven mitts remove baking sheet from oven and set aside. In a medium saucepan, heat 2 cups of milk, and the remaining untoasted coconut over medium to low heat, for 5 minutes. Do not boil. Remove from heat, strain then return milk to saucepan and discard the coconut. In a medium bowl, whisk together sugar, cornstarch, egg yolks, ½ cup milk and vanilla, until well blended. Gradually add to milk in saucepan, and mix well. Over medium to low heat, bring to simmer, and continue to whisk until mixture thickens ( approx 3 – 5 minutes ) Remove from heat, transfer to bowl, cover and place in fridge to cool for 30 minutes. In a separate bowl, with an electric beater, whip cream until soft peaks form. Sprinkle 1/3 of the toasted coconut on the bottom of the cooled pie crust. Spread the sliced strawberries on top. Spoon the cooled coconut filling on top. Sprinkle 1/3 more of the toasted coconut on the filling. Top with the whipped cream, and finish by sprinkling the remaining 1/3 of the toasted coconut on top. Chill until ready to serve.
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