Coconut Cream Pie

Brought to you by Better Homes and Gardens and a little Jenny-style genius.

4 egg yolks, beaten
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
1 Tbsp butter
1 Tbsp coconut extract
1/2 cup flaked coconut
1 cube cream cheese, softenened
1/4 cup sugar
1/2 pint whipped cream

Combine sugar and cornstarch in a large saucepan. Gradually add milk. Cook and stir until thick and bubbly; reduce heat and stir two minutes more. Remove from heat.

Add one cup of the hot mixture to the beaten yolks, stirring steadily. Return yolk mixture to the saucepan and bring back to a gentle boil. Reduce heat and cook 2 minutes more.

Remove from heat and add butter and vanilla extract. Stir in flaked coconut.

In a separate bowl, cream softened cream cheese with 1/4 cup sugar. Pour half of the coconut pudding into the cream cheese mixture. Pour into prepared crust (see recipe below). Top with remaining coconut pudding. Top with whipped cream and coconut flakes before serving.

Coconut-Pecan Crust

1 cup pecan meal (finely-ground pecans)
1 cup coconut, finely ground in food processor
1 stick butter, melted
1/4 cup sugar

Mix pecan, coconut, and sugar. Mix butter until coarse crumbs form. Add 1/3 cup flour (gluten-free for Mom, of course) if the mixture is too sticky. Smash into the bottom of a 9" pie tin. Bake at 375* until very lightly browned.