CREAMY COCONUT CREAM PIE

This is my favorite Coconut Cream Pie. It is a no-bake pie that is relatively simple to make but it tastes like it took all day. It comes from one of my most favorite cookbooks; 'The Encyclopedia of Cajun & Creole Cuisine', by Chef John Folse. Every recipe in this gigantic book that I made from it is the best ever. It also literally brims with a history lesson of Louisiana like you have never seen the likes of before. If you ever get the chance to possess one by all means do.

2 (3 1/2 oz.) cans coconut
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
3 egg yolks 2 cups milk
1 tablespoon pure vanilla extract
1 (9-inch) pre-baked pie shell
1 cup chilled whipped cream
2 tablespoons powdered sugar

In large mixing bowl combine sugar, cornstarch and salt. Blend thoroughly. Whisk in yolks until creamy.

In a 1-qt. saucepan, heat milk over medium-high heat. When milk begins to slightly boil, remove from heat. Use a half cup measure to gradually add hot milk to egg mixture while whisking constantly. Transfer mixture to saucepan over low heat, stirring constantly 3 to 4 minutes or until thick and shiny. Remove from heat. Blend in vanilla and almond extracts then fold in 1 can coconut. Pour mixture back into mixing bowl. Cover and chill 1 hour.

While cream filling is cooling, place whipping cream and powdered sugar in a mixing bowl. Using an electric mixer, beat until cream is stiff and firm. Cover and refrigerate.

Pour cold coconut filling into baked pie shell. Top with whipped cream and sprinkle remaining coconut on top. Refrigerate 1 hour before serving.
Serves 6.

"One coconut custard pie coming up."~Elmer Fudd