Old Fashioned Coconut Cream Pie

  I'm a sucker for sweets and with Thanksgiving just two days off I decided to make a coconut cream pie. But which recipe? I decided on one at allrecipes.com. Click here for details.

 It's easy as can be and the filling it produces has a subtle coconut taste, not overpowering.

 Having never made it before I was a bit concerned about how liquid the pudding was when I began to cook it. It thickens beautifully, though, just as it begins to boil and then sets firmly in the refrigerator.

 Unlike come recipes I've used in the past, this one actually makes enough filling for a single deep-dish pie crust. When I add whipped topping just before serving, it'll be a real mound.

 I used a frozen commercial pie crust because I've found I can't do better. The frozen crust requires baking prior to use. I can make a nice crust just fine but I've not found it to be worth the trouble. If you prefer homemade from top to bottom, have at it. For me it's more trouble than it's worth.

 Did I say the coconut filling really really fills a pie crust?

 So here it is, ready for the whipped cream and a sprinkling of the reserved toasted coconut. Tom's going to make a veggie lasagna this year but at least the dessert is all ready to go.

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