I went to an auction the other night that had a coconut cream pie.. it looked so good, but I didn't have a chance to get a piece of it… The Man in all his wisdom told me to just make one.. so here's my version of a coconut cream pie.

 Ingredients.

• baked deep dish pie crust
• 5 egg yolks
• 3.5 cups milk
• 1.5 teaspoons vanilla extract
• 1.5 cup white sugar
• 3/4 cup all purpose flour
• ¼ teaspoon salt
• 1 cup flaked coconut.
• 1/4 cup Malibu Rum (If you add this to the hot mixture the alcohol  cooks out.)

Topping:

• 1/2 cup flaked coconut
• 1 1/4 cup whipping cream
• 1/4 cup sugar

Add the flour, salt, and sugar and milk to a saucepan and cook on medium heat. Continuing cooking until the mixture becomes thick. Once thick, put the heat on low and cook for 2 more minutes. After 2 minutes of cooking, remove from heat.

Slowly beat 5 egg yolks into the hot mixture. Turn heat back on and cook on medium for two minutes.  Remove from heat. 

Add the coconut, vanilla, and Malibu Rum to the hot mixture and mix well. Let mixture cool then place in fridge for at least 2 hours.

See that spoon.. that's to eat the leftover pie filling

Pour the coconut cream pie filling into the baked pie crust.  You could eat this now.. but I like a little whipping cream on my pie. You can use faux whipping cream.. but it's SO EASY to make your own whipped cream topping.

Whipped Cream Topping

• 1 1/4 cup of Whipping Cream
• 1/4 cup of sugar
• 1/4 cup of flake coconut

Add 1 1/4 cup of whipping cream to bowl and with a stand mixer or hand mixer start mixing the whip cream.  Once the cream starts to become solid, slowly add the sugar.  (you can add Splenda if you want)

Cover the coconut cream filling with whip cream

Top the coconut cream pie with a little coconut flakes. I like to chill it again.. but you can serve it now if you'd like.

In case you were wondering about that strange little ring… you can read about it  HERE

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