MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Ed Debevic’s Coconut Cream Pie
  Categories: Pies
       Yield: 8 Servings
    2.00    Eggs
    1.50 ts Vanilla
    1.50 ts Flour
    2.00 tb Cornstarch
    0.75 c  Half & half
    3.00 tb Unsalted butter
    1.75 c  Coconut
    1.00    Baked pie shell
            Whipped cream
            Toasted coconut
   Place eggs in mixing bowl and whisk 1 minute. Add vanilla and 1/4 cup
   sugar and whisk until smooth. Add flour and cornstarch. Whisk until
   smooth. Gradually add 3/4 cup milk, whisking until smooth. Set aside.
   Place 1-1/2 cups milk and half & half in stainless steel saucepan.
   Add 1/2 cup plus 2-1/2 tablespoons sugar all at once, covering entire
   surface. DO NOT STIR. Bring to boil. Gradually whisk in egg mixture.
   Whisk in pan while bringing to boil. Continue to whisk and cook 20
   seconds. Pour into mixing bowl and whisk in butter until melted. Fold
   in coconut. Pour coconut cream mixture into Baked Pie Shell. Cover
   pie & crust completely>> with plastic wrap and refrigerate 2 to 3
   hours. Peel off plastic and cut into wedges. Top with whipped cream
   and toasted coconut.
    As I say, “Have Mercy”! Glad to share this, Judy. Hope you do enjoy