Coconut Cream Pie

Today is a special day. As most of you already know today was Mother's Day, but did you know today is also national coconut cream pie day. And another thing no one else would know is that it was Tomas sister Monika's Birthday (my future sister in law). Therefore I had three things to celebrate today. Since I got off work early today, I was able to go home and surprise my mom for Mother's day. It turned out great. I got to spend the day with my wonderful Mom and my family. I not only surprised her with myself, I also brought her a homemade coconut cream pie since today is national coconut cream pie day. That was actually the second time I made that pie this week. The first time I made it, the pie was gone in no time. Lukas, Tomas brother, got excited when he saw me making the second pie, but I broke his heart when he found out he was not going to be able to eat this one since it was for my mom. Well anyways, I found this recipe in the Southern Living Our Best-Ever Cakes and Pies Magazine which has been on my book shelf for a few years and it wasn't until now that I decide to try out the recipe for the coconut cream pie. Well I hope you enjoy it as much as we have and for those of you moms out there I hope you had a wonderful Mother's day. :)

Coconut Cream Pie

1 package refrigerated pie crust, divided

1/2 cup sugar

1/4 cup cornstarch

2 cups half and half

4 egg yolks

3 Tbsp. butter

1 cup sweetened flaked coconut

2 1/2 tsp. vanilla extract, divided

2 cups whipping cream

1/3 cup sugar

Garnish with toasted coconut

Preheat the oven to 425*F. Fit one crust into a 9-inch pie plate according to package directions; fold edges under and crimp the edges. Pick the bottom and sides of the crust with a fork. Save the other pie crust for a future pie or you can cut out borders to place around the pie if you desire. I saved the other pie crust for making another pie.Bake the pie crust for 12-15 minutes or until lightly browned. Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together the half-and-half and the egg yolks. Gradually whisk the egg mixture into the sugar mixture; bring to a boil over medium heat whisking constantly. Boil 1 minute and remove from the heat. Stir in the butte, coconut, and tsp of vanilla. Place plastic wrap directly over warm custard and let stand for 30 minutes. Remove the plastic wrap. Spoon custard mixture into prepared pie shell and cover and chill for 30 minutes or until set. Beat the whipping cream at high speed with an electric mixer until frothy. Gradually add 1/3 cup sugar and remaining 1 1/2 tsp vanilla, beating until soft peaks form. Spread the cream over the pie filling and top with toasted coconut. Serve and enjoy :)

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