This is my boyfriend Keven’s favorite – I make it for him every year! Enjoy!!

Coconut Dream Pie – original recipe is from “First for Women” 8/24/2009 pg. 70.

Makes 12 servings.

Prep time: 15 min – Total time: 35 min. plus chilling time.

Ingredients:

1 1/4 cups sweetened shredded coconut

1 1/4 cups all-purpose flour

1/2 tsp. salt

5 Tbs. margarine, cut into small cubes

1/4 cup granulated sugar

3 Tbs cornstarch

2 cups fat free half-and-half

1 large egg, lightly beaten

1 tsp. vanilla extract

1 cup Cool Whip

1/4 cup marshmallow cream

 

Instructions:

1. Heat oven to 350F. Arrange 1/4 cup shredded coconut on baking sheet. Bake 5 min, or until golden brown, stirring occasionally. Let cool completely. In large bowl, combine flour and salt until blended. Using pastry blender or 2 knives, cut margarine into flour mixture until fine crumbs form. Using form, stir in 5 Tbs. cold water, 1 Tbs. at a time, until dough starts to form. Shape dough into disk. On lightly floured surface, roll out dough to 1/4″-thick 12″ circle. Place in 9″ pie plate; crimp edges. Using fork, prick bottom of crust 5 times. Top with aluminum foil; add pie weights or dry beans. Bake 8 min. Carefully remove weights and foil. Bake 4 min more. Let cool completely.
2. Meanwhile, in medium saucepan over medium heat, combine granulated sugar, cornstarch and 1/4 cup half-and-half until blended. Whisk in remaining half-and-half and lightly beaten egg. Bring mixture to a boil. Cook 1  min. more, stirring constantly. Remove from heat. Stir in vanilla extract and remaining shredded coconut until blended. Let it sit 5 min.
3. Spoon egg-coconut mixture into cooled piecrust. Chill 1 hour or until firm. Meanwhile, in medium bowl, whisk together whipped topping and marshmallow cream; spoon mixture into pastry bag fitted with star tip. Pipe marshmallow cream mixture on pie. Sprinkle with toasted shredded coconut evenly over pie.