After the longest day locked in cubicle hell, nothing is quite as decompressing as shopping with Mom at the local shops..and planning your shopping trip around the pie they’re serving next door.

Did I mention the pie?

If only more days revolved around pie. The world would be a much happier place!

 

To Make:

Combine 1/2 cup sugar and cornstarch in a heavy saucepan.

Whisk together half-and-half and egg yolks.

Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes.

Spoon custard mixture into prepared crust, cover, and chill 30 minutes or until set.

Beat whipping cream at high-speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form.

Spread whipped cream over pie filling and garnish with toasted coconut flakes.

Let the happiness ensue!

Ingredients:

1 blind-baked 9-inch pastry shell
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
2 1/2 teaspoons vanilla extract, divided
2 cups whipping cream
1/3 cup sugar
Garnish: toasted coconut

Recipe courtesy of http://www.myrecipes.com/recipe/coconut-cream-pie-10000001062178/