[realfood] Almond Coconut Cream Pie

ALMOND COCONUT CREAM PIE

CRUST
30 shortbread cookies (Lorna Doone)
1/4 cup butter, softened
FILLING
3/4 cup sugar
5 tbs cornstarch
3 1/4 cups whole milk
Yolks of 4 large eggs
2 tbs butter, cut up
3/4 cup sweetened flaked coconut
1 tsp vanilla
3/4 cup toasted blanched (without skin) almonds, finely chopped
1/2 tsp almond extract
4 drops green food color
1 cup heavy cream
GARNISH: Jordan Almonds

Heat oven to 350 degrees. CRUST: Process cookies in food processor to make fine crumbs. Add butter, process to blend. Press in 9 inch pie plate. Bake 10 min. or until lightly toasted around edge. Cool.

FILLING: Mix sugar and cornstarch in a saucepan. Whisk in milk. Place over heat, stir slowly until thickened and boiling, scraping pan to prevent scorching. Boil 1 min. remove from heat. Whisk 2 cups into yolks, stir back into saucepan. Stir over low heat 2 min. Remove from heat stir in butter until melted.

Pour half into a bowl. Stir in coconut and vanilla, pour into crust. Stir almonds, almond extract and food color into saucepan pour over coconut layer. Cover surface of pie with plastic wrap. Refrigerate 3 hours.

TO SERVE: Beat cream until stiff peaks form. Spread over pie, garnish with almonds. MAKES 10 SERVINGS.*
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