Your BEST recipe for coconut cream pie?

I need a quick and easy recipe for coconut cream pie....but a good recipe. I don't need the crust, I'm just looking for the filling!!!Your BEST recipe for coconut cream pie?
I make a cream pie filling that doesn't have the need to temper the eggs, that is to say: You don't have to partially cook the milk and then add some of it to the eggs and then add the eggs back into the milk. The ';trick'; is lots of stirring. Here it is:





(This makes enough filling for a 9 inch pie)





2 cups milk (whole or 2%)


2 large egg yolks


1/2 cup granulated sugar


1/4 cup cornstarch


1 teaspoon vanilla extract (or coconut extract)


2 tablespoons butter


3/4 cup shredded coconut


Topping: Sweetened whipped cream


2 tablespoons toasted coconut - method is at the bottom





Into a medium sized, heavy bottomed sauce pan put the milk, eggs, sugar and cornstarch. Mix well with a wire whisk. Turn on the heat to medium and continue to stir with the whisk, scraping the bottom and sides, until the mixture thickens and boils. This will take several minutes. (If you stop stirring, the filling will clump up on the bottom). After it has boiled for 1 minute, remove from the heat and add the vanilla, butter and coconut. Pour into your baked pie shell and allow to cool. When cooled, top with sweetened whipped cream and toasted coconut.





*** To make toasted coconut: Place a small skillet over medium - high heat and allow to get hot. When it's hot, pour in the coconut and stir until the coconut turns golden brown. No butter or oil is needed, the coconut has enough of its own. Watch this closely, as the coconut can ';get away from you'; and burn quickly.





Enjoy!Your BEST recipe for coconut cream pie?
Coconut Cream Pie





1 1/2 cups - pure cane sugar





Pie Filling -


1. In sauce pan, mix 1 cup sugar and 1/2 cup flour.


2. Add milk and water to sugar and flour while mixing.


3. Add 2 beaten egg yolks, 1 tsp. vanilla extract and salt to ingredients in sauce pan while mixing.


4. While stirring as needed to prevent burning; cook until mixture thickens on medium heat.


5. Once mixture has thickened, remove from stove and allow to cool.


6. Once cooled some, add 1 cup coconut and stir well. Pour into pre-baked, cooled pie shell. Save back 1 Tbsp. of coconut.





1/2 cup - flour


1/2 to 2/3 cup - water


1/3 to 1/2 pt. - milk


dash - salt


2 - eggs


1 cup - coconut


2 tsp. - vanilla extract








Meringue -


1. In a mixing bowl, add 2 egg whites and beat until stiff. Add 1/2 cup sugar and 1 tsp. vanilla extract beat until meringue peaks.


2. Remove from bowl and spread over pie. Sprinkle remaining 1 Tbsp. of coconut over top of meringue.


3. Place pie into oven and bake in 300 degrees F until meringue browns (about 10 minutes). Take pie from oven and allow to completely cool before cutting.
Have you been watching I-carly? So here is what you do:





Need:


6 Cups of sweet cream


a bowl of grated coconut


Icing sugar


Coconut essence





Stir the cream until fluffy, add in three spoons of icing sugar and continue. add a dribble of coconut essence, stir and then add the grated coconut and six table-spoons of sugar! there you go!
Filling ingredients


2 cups sugar


2/3 cup flour


1/4 teaspoon salt


8 egg yolks


6 cups milk, divided


2 cups flaked coconut


2 teaspoons vanilla


1 teaspoon coconut extract