Coconut Cream Pie

Scald the milk and coconut cream in a saucepan. In a bowl, beat the eggs, then whisk in the sugar and then the flour. Add 2 cups of the shredded coconut to the sugar, flour and egg mixture and whisk until incorporated.

Whisk a little of the scalded milk and coconut cream mixture into the egg mixture to temper it. Then whisk all of the egg mixture into the milk mixture in the saucepan. Boil this, whisking steadily, to make sure it doesn’t burn until thick and bubbly, about 3 minutes. Transfer to a bowl and dot the top with butter. Let it cool.

Spoon the filling into the pie crust and let it cool. Refrigerate until chilled.

Then make the topping. Beat the heavy cream and confectioner’s sugar until stiff peaks form. Spread on the filling and refrigerate uncovered until ready to serve.

Enjoy!