Coconut Cream Pie

Instructions for pastry

1. Prepare as directed on package.
2. Trim and flute the edges as desired.
3. Poke a few holes in the bottom of the pastry shell, bake at 400 degrees F for 12 – 15 minutes or until golden brown.
4. Cool completely before adding the filling.

Instructions for the coconut cream filling:

1. Scald the milk in the microwave or on the stove top to almost boiling. Microwave works best as there is no chance of burning the milk.
2. Meanwhile, in a saucepan combine the flour, sugar, salt and coconut.
3. Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly.
4. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again.
5. Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken.
6. At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.
7. Pour the egg mixture immediately back into the pot, continuing to constantly stir.
8. Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
9. Stir in the butter, vanilla and almond extract.
10. Cool for about 20 minutes before pouring into the baked pie shell
11. Chill the pie/s completely for several hours or overnight before adding the vanilla whipped cream.

Instructions for the vanilla whipped cream:

1. Combine the whipping cream, icing sugar and vanilla extract and beat to soft peaks. Spread on top of the cooled coconut cream filling. Garnish with toasted coconut and serve.