Pie in my face!

I don't know why, but I had a craving for some old-school Coconut Cream Pie. This is even more odd, given my distaste for making pie crust. But, I figured the pie was calling my name, and who was I to deny a pie it's one true calling (to be in my stomach)? Hence, on my (awesome!) day off today, I made this recipe from allrecipes.com. By some stroke of luck, it turned out great (and now I want another piece of "pie in my face") so now I'm sharing the recipe with you. See what you think! [This is with the changes I made, below.]

By the way, best new trick I learned in the kitchen recently: Using a fine-mesh shaker container (which I had previously VERY occasionally been using for powdered sugar) for flour instead. Then you can use it to flour the counter or whatever without dumping a whole cup of it onto the counter and it being all clumpy, etc. And it's pretty :-) Don't know where I read this, but I've used it several times this week, including with the pie crust! :-)

Old-Fashioned Coconut Cream Pie

1 14 oz can. Coconut milk

Enough milk, half & half, or cream to make a total of 3 cups (along with coconut milk)

3 egg yolks

3/4 cup white sugar

1/3 c. cornstarch

1/4 teaspoon salt

1 1/2 cup flaked coconut, toasted

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked

1 cup frozen whipped topping, thawed

Combine coconut milk, other milk, egg yolks, sugar, cornstarch, and salt in microwaveable container. Microwave for 5-7 minutes, stirring every minute, until mixture is thickened to a pudding consistency. Then fold in 1 1/4 c. toasted coconut and vanilla. Pour coconut mixture into baked pie shell and refrigerate for 2-4 hours. Spread thawed whipped topping on top and sprinkle with remaining toasted coconut.

NOTE: To toast coconut, spread on ungreased baking sheet and bake at 350 degrees for 5-7 minutes, stirring occasionally, or until browned.

By the way, I was telling Darla about this pie, and she said, oh, was it the one from More With Less? I went back and looked, and realized I had made that one previously and loved it. It is made with more eggs, no crust (it "bakes it's own crust), and is baked instead of chilled. I'd forgotten how good it is, so I might have to make that one sometime soon too! :-)