Coconut Cream Pie

Happy National Coconut Cream Pie Day! Make all your coconut cream dreams come true today! 

Below is our recipe for cream pie - just add coconut to make it a coconut cream pie. 

Cream Pie:

2 cups milk

1 cup heavy cream

6 tbsp. cornstarch

1 cup sugar

1 tbsp. vanilla

4 egg yolks

1 graham cracker crust (recipe below)

Coconut (for coconut cream pie)

Heat milk, sugar, cornstarch and half the heavy cream on high in a double boiler. Let it heat up till it looks like there is a foam on top.While the milk is heating, separate yolks. Place in medium bowl. Once mixture starts to thicken you need to temper the eggs. Beat the eggs and remaining cream in separate bowl, and take about 1 cup of hot liquid from the pan and mix it into the eggs. If you skip this step, the eggs will heat too quickly and you will end up with scrambled eggs in your pie. 

Take blended yolks mixture, and whisk it into remaining hot mixture in saucepan. Continue to cook till the mixture thickens. It should take about 5 minutes and then remove from heat. Beat well, add vanilla. Continue to stir occasionally until the mixture is cooled. Pour into graham cracker crust and let stand for a few minutes to firm. Top with coconut. 

Crust:

2 cups crushed graham crackers

½ cup melted butter

¼ cup sugar

Mix all ingredients and press into the bottom of a 9-inch pie plate. Note: putting an empty pie plate on top to press makes for a firmer crust.