I've had excellent results with this one. You can substitue a baked regular pie shell for the Almond Crumb 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.

Thanks for posting this recipe. I know that I saw a picture of it some where and now I can't seem to find it. I always put the picture with the recipe to help give me the incentive to make a new recipe. Your picture looked great! I'll give it a try soon

Thanks everyone. The pie was good... rather tart the first day, but afterwards it got much better. Less tart at least! The whippe cream held up well for 3 days. It was still fine, but I froze it anyway (thanks for the link, Lisbet, saying it was OK to do so). I did whip it stiff (with immersion blender whisk, not enough to do in stand mixer), and I think that helped. I used powedered sugar because I was afraid granulated might give it a gritty texture... I didn't even realize there was cornstarch. Duane... I want to lose a few pounds too. But I haven't baked something in such a long time that I just HAD to... especially after watching that show with Julia Child.

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.