Coconut Cream Pie

Tuesday morning, I thought it would be a good idea to get up at 5 a.m. and go to the gym.  I thought, I will put on my new(ish) running shoes that simulate running barefoot.  I got on that treadmill and I ran like the wind...for a whole mile.  

Today, I still can't walk.  My calves are in so much pain that it is forcing me to walk like a penguin.  And even though I really like penguins (especially since I have been watching Frozen Planet lately), I don't necessarily want to mimic them.

I can't even walk to the fridge to slice myself a piece of this pie.  The temptation is definitely there. 

On second thought, maybe the calcium would be good for my legs :)

COCONUT CREAM PIE

2/3 c. sugar

1/2 c. flour

1/2 tsp. salt

2 c. scalded milk

3 egg yolks

2 Tbsp. butter

1 tsp. vanilla

3/4 c. shredded coconut

1 9 in. pie crust, baked (use pie weights or dry beans to keep shell from puffing up)

1 c. heavy whipping cream

3 Tbsp. sugar

1 tsp. vanilla

1/4 c. toasted coconut for garnish

1.  Mix sugar, flour, salt and scalded milk together.  Set above hot water (in a double boiler).  Stir until thoroughly thickened.  Cover and cook for 10 minutes, stirring a few times to keep it from clumping up.

2.  Blend small amount of hot mixture into slightly beaten egg yolks.  Add egg yolks to double boiler mixture.  Cook about 2 minutes, stirring constantly. 

3.  Add butter, vanilla and coconut.  Cool slightly.  Pour into cooled, baked pie shell.

4.  Cool completely in refrigerator for a couple of hours.

5.  Beat whipping cream to soft peaks.  Add sugar and vanilla, continue to beat until whipped cream reaches desired thickness.  Pour on top of pie.  Top with toasted coconut as a garnish.

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