Coconut cream pie

This weekend I was going to make a banana cream pie, because it sounded homey and comforting.

Naturally, I forgot to buy bananas when I went to the store and laziness prevented me from going out again. But banana cream pie is very easily transformed into coconut cream pie, especially if there is fancy schmany frozen young coconut* waiting in the freezer for the right occasion.

{just before adding whipped cream}

Coconut cream pie (adapted from The Joy of Cooking's recipe for cream pie)

1 baked 9" pie shell (see my recipe and instructions here, bake empty at 425F for 12 minutes)
2/3 cup sugar
1/2 cup flour
Pinch of salt
2 cups milk (or 1 cup milk + 1 cup coconut milk)
3 egg yolks, lightly beaten
1/2 cup shredded coconut, if desired
2 tbsp butter
2 tsp vanilla extract

*Toss the sugar, flour and salt in the top of a double boiler. Whisk together. Slowly add milk, whisking until smooth.

*Cook over boiling water about 10 minutes, until thickened.

*Gradually add a bit of the hot mixture to the eggs, beating with a fork. Add a little more, slowly. (If you simply dump the hot liquid in, you will end up with scrambled eggs, so take it slow).

*Once you've added a cup or so to the eggs, pour it all back in the pan and whisk. Continue cooking until the mixture is very thick, approximately 10 more minutes.

*Remove from heat and allow to cool, stirring occasionally.

*Once the mixture is cool, pour it into the pie shell. Stick it in the fridge for a few hours to allow it to set and then top with freshly whipped cream.

Enjoy!

*My mom found frozen young coconut at one of the local asian markets. It is packaged in a little plastic bag. Once you defrost it, you can use it as you would shredded coconut, but the flavor is amazing and the texture is way better than the usual dried stuff. Of course, normal dried coconut will work just fine in this pie recipe, although the flavor will be less intense.