Coconut Cream Pie

That pie is heavenly!  We decided we would like to share the recipe for this pie first because it is so yummy!

This recipe came from the Taste of the South Magazine

3 1/4 cups whole milk
1/4 cup unsalted butter
3 eggs
1 2/3 cups sugar
1/2 cup cornstarch
1 1/2 tsp vanilla extract
1 refrigerated pie crust
2 cups sweetened flaked coconut
1 container Cool Whip, thawed
Garnish: 1/4 cup toasted coconut

In a large saucepan, combine milk and butter and bring to a boil over medium heat.   Remove from heat.  In a large bowl, combine eggs, sugar, and cornstarch.  Beat at medium speed with an electric mixer for 5 minutes.  Add half of the egg mixture to the hot milk, whisking well to prevent curdling.  When mixture is smooth and thick, add remainder of egg mixture, whisking well.  Reduce heat to a simmer and cook for 10 minutes, stirring occasionally.  Remove from heat and add vanilla, stirring to mix well.  Fill a large bowl with ice and water to make an ice bath.  Transfer hot custard mixture to a stainless steel bowl and set bowl over ice bath to cool to room temperature.  Cover and refrigerate for 1 to 2 hours.  Preheat oven to 425 degrees, unroll piecrust and fit into a 10 inch deep dish pie pan.  Bake for 20 minutes or until lightly browned.  Remove from oven and let cool.  When custard mixture has cooled and thickened, add coconut, stirring to mix well.  Spoon custard into cooled pie crust.  Top with Cool Whip and toasted coconut.

Delish!  Hope you guys like it.....onto Chef Jamie!

Hi!  The pie was delectible!  It was also fast, fun and yummy.  Next we are going to share a squash recipe-NOT my favorite vegetable!  But it was passed down from my mom's aunt PeeWee and she wanted to share it.  When we made the pie, we also made Turkey breast and stuffing in a dutch oven.  The turkey was sooooo juicy.  Dad and Trey cooked it over an open fire.  It was good!  We had a good dinner.