Ed Debevic's Coconut Cream Pie
This was the best pie that I have ever made and I have made quite a few. It taste like the most decadent dessert ever.
light cream (half&half)
pie shell (9 inch)
Place eggs in mixing bowl and whisk 1 minute.
Add vanilla and ¼ cup sugar and whisk until smooth.
Add flour and cornstarch.
Whisk until smooth.
Gradually add ¾ cup milk, whisking until smooth.
Place 1½ cups milk and half and half in stainless steel saucepan.
Add ½ cup plus 2½ tablespoons sugar all at once, covering entire surface.
DO NOT STIR. Bring to boil. Gradually whisk in egg mixture.
Whisk in pan while bringing to boil.
Continue to whisk and cook 20 seconds.
Pour into mixing bowl and whisk in butter until melted.
Fold in coconut.
Pour coconut cream mixture into Baked Pie Shell.
Cover pie and crust completely with plastic wrap and refrigerate 2 to 3 hours.
Peel off plastic and cut into wedges.
Top with whipped cream and toasted coconut.