3/4 cup half-and-halfWhisk the mixture together and cook over medium heat.
Beat 3 eggsWhen the milk sugar mixture begins to thicken, slowly add the hot mixture intothe eggs on spoonful at a time.
Add about 1/3 of the hot mixture to the egg yolks. This tempers theeggs so that when they are added to the hot milk mixture they wontcook. That way you dont end up with scrambled egg yolks in yourcream pie filling.
Slowly add the egg mixture back into the hot milk stirring constantly.Cook for an additional 2 minutes to make sure the egg yolks are completelycooked. Stir constantly so the custard does not scorch or burn on the bottomof the pan.
Cook until the mixture is quite thick.Remove from the heat and add the butter
Add 1/2 cup coconut. Reserve the remaining coconut for the topping.Pour the filling into the baked pie shell. Make sure the pie shell hascompletely cooled.
Place a piece of plastic wrap directly to the top of the custard. Press theplastic wrap against the custard. This will prevent a skin from forming onthe custard.Refrigerate pie until completely cold. I like to let it set atleast 5 hours or over night.
When the pie has completely cooled, make the whipped cream topping.You will need:1 cup whipping cream1 tablespoon confections sugar (not shown, oops)1/2 teaspoon vanillaremaining 1/2 cup coconut
In a medium size mixing bowl, add the creamConfectioners sugar
and vanilla.I just use a hand mixer to whip. You can use whatever it is you use to whipcream.
Beat cream until stiff peaks form.Remove the cooled pie from the refrigerator and peel off the plastic wrap.
Spread whipped cream over custard.Sprinkle top with remaining coconut.
OverviewIngredients5 tablespoons cornstarch1 cup sugar1/4 teaspoon salt2 1/2 cups milk3/4 cup half-and-half cream3 egg yolks2 tablespoons butter1 teaspoon vanilla1 cup coconut (divided)1 baked 9-inch pie shell1 cup whipping cream1 tablespoon whippingcream1 tablespoon confectioners1/2 teaspoon vanilla
MethodMix cornstarch, sugar and salt in a medium size saucepan. Add milk and creamand cook over medium heat until thickened, stirring constantly. Pour a spoonfulamount of hot mixture into egg yolks; blend thoroughly. Add about 1/3 of the milkmixture to the egg yolks, then pour back into the saucepan. Cook another 2 or 3minutes. Remove from the heat and add the butter and vanilla. Stir in 1/2 cup ofthe coconut. Cover with plastic wrap and press plastic against thecustard. Refrigerate until completely chilled.When ready to serve, make topping by pouring whipping cream into a medium sizemixing bowl. Add confectioners sugar and vanilla. Beat until stiff peaksform. Remove pie from refrigerator and remove plastic wrap. Spread whippedcream over custard and sprinkle with remaining 1/2 coconut.Serves 8-10 depending on how large you slice the pie.For chocolate cream pie: Reduce sugar to 3/4 cup and add 1 cup chopped semi-sweet chocolate to the milk and sugar mixture. Stir until chocolate is melted andmixture is smooth.Source: http://www.simplysogood.com/2012/03/coconut-cream-pie.html