coconut cream pie

How To Make coconut cream pie

• Step 1
  CRUST: Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle with water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill until ready to use.
• Step 2
  Roll pastry to a 1/8-inch thickness on a lightly floured surface. Place in 9-inch pie-plate; trim off excess pastry along edge. Fold under edges and crimp. Chill.
• Step 3
  For a baked pastry shell, prick bottom and sides of the pastry shell with a fork. Chill until ready to bake. Bake at 450-degrees for 10-12 minutes or until golden.
• Step 4
  FILLING: Combine 1/2 cup sugar and cornstarch in a heavy saucepan; gradually whisk in half and half and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Remove from heat.
• Step 5
  Stir in butter, coconut and 1 teaspoon vanilla. Cover tightly with plastic wrap and cool to room temperature. Spoon custard into pie crust and chill 30 minutes or until set.
• Step 6
  Beat whipping cream at high speed with and electric mixer until foamy; gradually add remaining 1/4 cup sugar and remaining 1 teaspoon vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie. Garnish if desired. Store in refrigerator.
• Step 7
  When I first started making this pie my great-aunt was living with us. It had been her responsibility to whip cream almost nightly at my grandmas for that night's dessert. She had a unique hand whipper that she used. She would whip the cream for me for this pie with her antique whipper. I still have the whipper, but confess I like to use my Kitchen Aid, it is faster and easier.
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