Shelly's Recipe

ALMOND COCONUT CREAM PIE

Category: Pies - Cream and Custard

Crust
30 shortbread cookies
1/4 cup butter softened

Filling
3/4 cup sugar
5 tbsp cornstarch
3 1/4 cups whole milk
Yolks of 4 eggs, in a medium bowl
2 tbsp stick buter, cut up
3/4 cup sweetened flaked coconut
1 tsp vanilla extract
1/4 toasted blanched (without skin) almonds, finely chopped
1/4 tsp almond extract
4 drops green food color
Whipped cream

Garnish: Sliced almonds

Preheat oven to 350. Crust: Process cookies in a food processor to make fine crumbs. Add butter; process to blend and press in a 9 inch pie plate. Bake for 10 minutes or until lightly toasted around edge. Cool on a wire rack.

Filling: Mix sugar and cornstarch in a medium saucepan. Whisk in milk and place over medium heat. Stir gently with whisk (if stirred to briskly the filling will be thin) until thickened and boiling, about 15 minutes. Remove from heat. Whisk in 2 cups of filling into the bowl of beaten egg yolks and stir back into the saucepan. Stir over low heat for about 2 minutes. Remove from heat and stir in butter until melted.

Pour half into a medium bowl. Stir in coconut and vanilla; pour into crust. Stir almonds, extract and food color in the remaining filling and pour over coconut layer. Cover surface of pie with plastic wrap. Refrigerate until cool, about 3 hours.
Spread whipped cream over pie and garnish with almonds.