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South Carolina Coconut Cream Pie

Source of Recipe


From "Southern Living: Heirloom Recipe Cookbook"



List of Ingredients



• ¾ cup granulated sugar
  
• 2½ Tbsp all-purpose flour
  
• 1½ cups milk
  
• 3 egg yolks
  
• 2 Tbsp butter, cut up
  
• 1 cup sweetened flaked coconut
  
• 1 tsp vanilla extract, divided
  
• One 9-inch baked piecrust shell
  
• 1 cup whipping cream
  
• ¼ cup powdered sugar
  
• Garnish: toasted sweetened flaked coconut
  






Instructions



1. Combine granulated sugar and flour in a heavy saucepan. Whisk together milk and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 3 minutes or until thickened; remove from heat.
   
   
2. Stir in butter, 1 cup coconut, and ½ teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on surface of filling in pan; let stand 30 minutes. Spoon custard into prepared crust; cover and chill 30 minutes or until set.
   
   
3. Meanwhile, beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar and remaining ½ teaspoon vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Store in refrigerator. Garnish, if desired.
   
   Makes 6 to 8 servings.