Coconut Cream Pie

The one dessert that I get the most compliments on, is my coconut cream pie. I just found a new and better version that is heavenly. WARNING! This is not low fat. Try it on Fast Sunday. For those of you who may wonder what that means...in our church, "The Church of Jesus Christ of Latter Day Saints", we fast two meals on the first Sunday of the month, then donate the money we would have spent on those meals (more if we are able) to the care of the poor and needy. If you're going to eat a big calorie dessert this is the day to do it.

Bake one 10 inch pie crust and let it cool completely.

Ingredients for cream filling:

2 cups toasted coconut
1 envelope (2 tsp unflavored gelatin)
3 TB cold water
4 large egg yokes
2 cups milk
1/2 cup, plus 2 TB sugar
1/3 cups, plus 1 TB cornstarch
1/2 cup unsweetened coconut milk
1 TB vanilla
2 TB cold butter
1 1/4 cups of heavy cream


Filling:
Pour the 3 TB cold water in a small bowl and sprinkle the gelatin on top, set aside.

Beat the four egg yokes in a bowl and set aside.

Mix the milk, 1/4 cup of cream, and the coconut milk in a 2 quart sauce pan slowly whisk in the corn starch and the sugar. Stirring constantly, cook on stove until the mixture comes to a boil and thickens. Slowly pour the thickened mixture into the egg yokes while beating. It's best if two people are doing this part. When completely mixed, return to stove. Cook until heated, do not boil, this part doesn't take very long. Add 2 tablespoons cold butter, and 1 tablespoon vanilla, and the gelatin. Stir until the butter and gelatin are melted and then add 3/4 cup of the coconut, mix well. Pour this mixture in a shallow bowl or empty pie tin, cover with plastic wrap, and put in refrigerator. Let cool until completely cold. Now comes the part that makes it really wonderful.

Sprinkle 3/4 cups coconut on the empty pie shell.

Whip the remaining cup of cream in a medium size bowl until very thick, fold the pie filling into the whipped cream and pour into the coconut lined pie crust. Sprinkle remaning coconut on top and chill for several hours.

Try not to eat the whole thing at once!