I made this coconut cream pie for Christmas dinner along with Dee Dee's buttermilk pecan pie and a dark cherry pie. We spent the day at my son, Casey's girlfriend's house, and they both love coconut cream pie. I made everything from scratch and they both said it was the best coconut cream pie I have ever made. Enjoy!
1Make a scratch pie crust or use a Pillsbury or any other one and follow directions for a single crust 9 inch pie. Bake and let cool while making the filling.
2In a heavy 3 - 4 quart pot, place all filling ingredients except egg yolks, vanilla and butter. Cook over medium heat, stirring constantly. until mixture reaches a light boil and thickens. Beat egg yolks in a bowl. spoon in a little of the cooked custard while constantly whisking until yolks are hot but not cooked and curdled looking. Transfer yolk mixture a little at a time into custard mixture while whisking. Cook for 1 minute more. Remove from heat and whisk in butter, vanilla and untoasted coconut.
3Cover with plastic wrap directly on to top of filling so it doesn't form a skin while cooling. Cool until luke warm and pour into baked pie shell. Cover again and cool in fridge until completely cold.
4Before you are ready to serve pie, chill bowl and wire whip. Pour in cold heavy cream and beat to soft peak stage. Add powdered sugar, pudding mix, and vanilla. Spread on top of pie and garnish with toasted coconut.
5Note: Every time I try to toast coconut in the oven, I always burn it. I have found it works much better for me to do it in a skillet on top of the stove where i can watch it better.