Title: Coffee Coconut Cream Pie
Categories: Dessert
Yield: 1 Pie

PIE
1/3	c	Flour
1/2	c	Sugar
1/8	ts	Salt
1	c	STRONG brewed coffee
1	c	Evaporated milk
3	lg	Egg yolks
2	tb	Butter
1	ts	Vanilla
1	c	Shredded coconut
COFFEE COCONUT CRUST
2	c	Shredded coconut
2	tb	Butter
		STRONG hot coffee
GARNISH
1/2	c	Shredded coconut - toasted
		Whipping cream

Preheat oven to 350 degrees.

To make crust, put coconut in a mixing bowl and add enough HOT coffee to barely cover. Let stand five minutes, then drain. Pat dry between paper towels. Rub butter on sides and bottom of 9 inch pie pan and press coconut into it. Bake crust for 10 minutes. Cool

To make filling: Combine flour, sugar and salt in top of double boiler. Add coffee and evaporated milk gradually. Blend a little hot mixture into lightly beaten egg yolks and return to double boiler. Cook two minutes, stirring constantly. Remove from heat. Add butter, vanilla and one cup coconut. Cool.

Lightly toast one half cup coconut.

Pour into Coconut Crust. Garnish with whipped cream and the toasted coconut.

Montana Cookbook

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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