Coconut Cream Pie

I like pie. A lot. I would say on a scale of desserty goodness, pie ranks right up there in my book. Above cookies, but just below birthday cake. But I especially like baking and creating pies. I think there is a very simple reason for this: pies are a lot less science-y than cookies or cake.

It's true, if you really get to thinking about it. Forget baking powder or soda, or you know...anything, and a cake or cookie can become a gigantic FAIL. But pie? A little more room for error.

My mother came into my room early Saturday morning telling me some story about Barack Obama and pie. I was only half listening, nodding into my pillow and drowning out her words to be completely honest. But something about that pie story stuck in my head, specifically the coconut cream part.

So before you know it, I'm standing in the kitchen on a Sunday evening stirring custard (which I've NEVER EVEN ATTEMPTED BEFORE) and toasting coconut.

I think the results were pretty damn awesome.

I based my recipe on this one, modifying slightly due to a lack of half and half.

• 3 cups milk
  
• 3 eggs
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cup flaked coconut, toasted
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

1. Blind bake a pie crust. I had a frozen Mrs. Smith crust in the freezer. When using frozen you want to thaw it out, prick the bottom with a fork, place a piece of foil filled with dry beans or rice in it, and bake for about 12-15 minutes at 375 degrees.

2. Place milk, sugar, eggs, flour, salt and into saucepan. Bring to boil on low heat, stirring quite frequently.

3. Remove from heat, add 1 cup of toasted coconut to mixture and 1 tsp of vanilla extract. Pour into baked pie crust. Chill in fridge for 3-4 hours.

4. Top with tons of whipped cream and remainder of toasted coconut.

(Toast 1 1/2 cups of coconut by placing on a cookie sheet and baking for 5-7 minutes at 350 degrees. Stir a few times during baking.)