Sa, I cannot say with truth that this is T&T, but it's in my collection to be shared!

Coconut Cream Pie Filling
2 cups milk
1/4 cup coconut
4 egg yolks
3 tablespoons cornflour
1 teaspoon vanilla
1/2 cup sugar
1/4 teaspoon salt
1/2 cup sugar
1 tablespoon butter
2 drops almond essence

Put milk, 1/2 cup sugar, salt and coconut in double boiler and let come to near boiling point. Mix egg yolks, 1/2 cup sugar and cornflour and add to mixture in double boiler and cook until thick. Add butter, vanilla and almond essence. Cool and pour into baked pie shell. Pie can be frosted with whipped cream and additional coconut.

Definitely tried & true. You can use a regular pie crust if you like:

COCONUT CREAM PIE WITH ALMOND CRUMB CRUST
Almond Crust
1 1/2 cups vanilla wafer crumbs
1/3 cup finely ground blanched almonds
1/4 cup packed brown sugar
1/4 tsp nutmeg
5 TBL butter, melted
1/4 tsp almond extract
Combine all ingredients & pat the mixture evenly onto the bottom & up the sides of a greased 9" pie plate. Bake in a preheated 400° oven for 8 minutes or until lightly browned. Cool.

Filling:
2 cups milk
1/2 cup sugar
1/4 cup + 1 TBL cornstarch
1/2 tsp salt
2 egg yolks, beaten
1 TBL vanilla
1 TBL butter
1 cup shredded or flaked coconut

Scald the milk in a large saucepan. Mix together the sugar, cornstach & salt in a small bowl. Slowly add the dry ingredients to the heated milk. Cook over low heat just until thickened, stirring constantly. Remove from the heat. Add a little of the hot mixture to the egg yolks & stir to combine. Return to the suacepan along withe the vanilla, butter & coconut. Cook over medium heat 3-4 minutes, stirring.
Remove from heat; cover the mixture with a sheet of waxed paper or plastic wrap placed directly on the surface so the filling won't form a skin. Cool, then chill 2 hours or more. Pour the filling into the pie shell.

Topping:
2 cups heavy cream
1 tsp vanilla
1 tsp sugar

Combine the cream, vanilla & sugar. Whip until the mixture forms soft peaks. Spread over filling.~~ From Heart of the Palms.

San, you are a talented cook and can easily master a coconut cream pie. It's simply a cream pie with coconut added. It was one of my Dad's favorites.

*This is best eaten the same day it's made.

{{!gwi}}

3/4 cup sugar
1/4 cup cornstarch
Pinch of salt
2 cups milk
4 tablespoons butter; softened
4 egg yolks; beaten
1 1/2 teaspoon vanilla
1 1/2 cups coconut (divided)
9-inch baked pastry shell

Mix sugar, cornstarch and salt. Add milk, butter and egg yolks. Cook until thick, stirring and beating constantly (low heat). Add vanilla and 1 cup coconut. Pour into baked pie shell. Top with meringue (Meringue That WonÂt Weep). Sprinkle 1/2 cup coconut over top. Bake at 350° for about 10 minutes or until golden brown.

*Use this for Banana Cream Pie; omit coconut, layer pudding alternately with sliced banana in baked pastry shell and top with meringue. Bake at 400° for 8 to 10 minutes.

Meringue That WonÂt Weep

2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup water
3 egg whites (room temperature)
pinch of salt
1/4 teaspoon cream of tarter
6 tablespoons sugar
1 teaspoon vanilla
Cook together until clear; 2 tablespoons sugar, cornstarch, and water; cool completely. Beat egg whites with salt until foamy, add cream of tarter and continue to beat to soft peaks, add 6 tablespoons sugar, gradually until stiff peaks and glossy. Add cornstarch mixture along with vanilla and continue beating until very creamy. Pile on 9-inch pie. Be careful to spread completely against crust. Bake until golden brown at 325°. Cool away from drafts. (One pie.)

**Cream of tarter stabilizes the egg whites.

Marilyn

Here's my favorite:

COCONUT CREAM PIE

I'd trade my entire dinner for a slice of this!

Pie Crust:
1 cup all-purpose flour
1/2 cup sweetened shredded coconut, toasted
6 Tblsp. Cold margarine or butter, cut into small pieces
2 Tblsp. Sugar

Filling:
2 cups milk
1 can (8.5 oz.) Cream of coconut (not coconut milk)
1/3 cup cornstarch
1/4 tsp. Salt
4 large egg yolks
2 Tblsp. Margarine or butter
1 tsp. Vanilla extract

Topping:
1 cup heavy or whipping cream
2 Tblsp. Sugar
1/2 tsp. Vanilla extract
2 Tblsp. Sweetened shredded coconut, toasted

Prepare pie crust: Preheat oven to 375 degrees F. Place all crust ingredients and 1 Tblsp. Cold water into food processor with knife blade attached. Blend ingredients, pulsing processor on and off, until dough just comes together.

Spray 9-inch pie plate with nonstick cooking spray. Press dough evenly onto bottom and up side of pie plate, making a small rim. Bake pie shell 20 minutes or until golden, covering edge with foil if necessary during last 10 minutes to prevent over-browning. Cool on wire rack.

While pie shell is cooling, prepare Filling. In 3-quart saucepan, with wire whisk, mix milk, cream of coconut, cornstarch, and salt until blended. Cook over medium heat until mixture thickens and begins to bubble around side of pan, about 7 minutes, stirring constantly; boil 1 minute.
In small bowl, with wire whisk or fork, beat egg yolks slightly. Into yolks, beat small amount of hot milk mixture. Slowly pour yolk mixture back into milk mixture, stirring rapidly to prevent lumping. Over low heat, cook about 2 minutes, stirring constantly, until very thick (mixture should be about 160 degrees F.).

Remove saucepan from heat; stir in margarine or butter and vanilla. Spoon hot filling into pie shell. Place plastic wrap directly on surface of filling and refrigerate pie 4 hours or until filling is cold and set.

To serve, prepare Topping: In bowl, with mixer at medium speed, beat cream and sugar to stiff peaks. Beat in vanilla. Spread whipped cream over filling. Sprinkle with toasted coconut. Makes 10 servings.

you guys are so good! i really appreciate having choices! now, not only am i "flour challenged" but i just LOVE the sound of ginger's almond crumb crust! and if daisy hadn't posted her version, i wouldn't have known you could just as easily serve one without a topping! since i'll be making it the day before delivering it, that's important for me to know (as i said, i've never eaten one--i am relying on you to help me avoid pitfalls).

course, there's nothing like the recommendation that it was your dad's favorite, marilyn (and thank you, that was sweet). or that pat would give up her dinner for a piece from that recipe! wonderful! but i have to admit i've never even heard of cream of coconut. unfortunately for my officemate, her return has been delayed by at least a week so i have time to check out a couple of different stores. but i'm grateful for your help!

san, you can find the Coco Lopez (I think) brand of cream of coconut by the drink mixers on the wine aisle. It's used generally to make piña coladas.

well i'll be darned--thanx for that info, pat! and way out here in boonie land, our store actually had THREE brands of that stuff and one was coco lopez! i would have bet against finding any at all...

i hadn't forgotten my request or your help--things just didn't happen as planned, which is pretty typical for me.

be that as it may, i made the pie yesterday but couldn't stay to check things out. my boss, who is very reserved and quiet, sent me an e-mail later on to say there was a piece left and she had claimed it for her own! coming from her, that is a HUGE compliment! and just for the record, i made the crust from ginger's recipe and the filling from pat's recipe. i still have no idea what such a pie tastes like but she was happy and that's more than good enough for me! thanx again for all of your help.

Oh YUM!! Coconut cream (topped with meringue) is my all time favorite....closely followed by lemon meringue and chocolate cream. It's 8:00 in the morning and all I'm going to want for the rest of the day is pie, pie, pie!!

OHMIGOD - just what I needed - a reminder of this pie. It is to die for. I just made a coconut cake for my Mom last night - we both agreed we'd rather have pie!