Coconut Cream Pie

There's just something about pie that makes you feel incredible. Even just looking at a pie gives one a sense of joy and liberation. Unless the pie looked like this, then I'm pretty sure you'd feel more like hiding under your bed for weeks at a time, living off nothing but the dust bunnies you encounter and befriend in your attempt to block out that image. But, I bet, if you ate a whole pie (a delicious looking one) for each meal every day for the rest of your life, you'd be able to take over the world. Er, that's not what I'm doing, of course not!
I said I'd make the coconut cream pie next, and waddya know, I did. Thankfully, it turned out nothing like that fish (was that fish?) pie above...though my picture doesn't look as appetizing as the pie really was, I'm positive it tastes far better.

Before I go any further, I must inform you that I am acutely aware that my photo appears sideways. I messed with it for awhile, but you see, I'm currently in a state of total giddyness, as I just passed my drivers test this morning and now have my license, (yeah, I should have had it years ago, but what can I say!) so I had no patience to make it turn right. I had it right, but I'm guessing it won't upload at the right angle due to something to do with the layers in photoshop I had...anyways! *shrugs* there it is!
I'm feeling generous. Here's the recipe.

Coconut Cream Pie
Crust:
1 1/4 c. AP flour
Dash o' salt
1/3 c. cold butter
4 tbs. cold water
Filling:
3 c. half & half
3 egg yolks
3/4 c. white sugar
1/3 c. AP flour
1/4 tsp. salt
1 1/3 c. toasted coconut
1 tsp. vanilla
1 tbs. butter

CRUST: In a food processor, pulse together flour, salt, and butter until crumbly. Add water 1 tbs. at a time until it forms a ball when pressed together. On a floured surface, roll dough evenly out until its about 1/4" thick. Roll dough over rolling pin and place into pie pan. Trim edges and use excess to cover any holes or tears. Crimp edges as desired. Poke crust with a fork all over and cover completely with foil. Bake in a heated 450F oven for 8 minutes. Remove foil and bake until edges are golden, about 3-6 minutes.
FILLING: In a saucepan, place the half & half and sugar. Whisk in flour. Cook on medium-low heat until bubbly. Cook for 2 minutes. Remove from heat and whisk in egg yolks. Return to heat and cook for another 3 minutes, stirring constantly. Remove from heat and stir in salt, 1 cup coconut, vanilla, and butter. Pour hot filling into baked pie crust, top with extra coconut and refrigerate for 3-4 hours before serving. Serve with caramel or whipped cream.

Next up: Mocha Chocolate Eclair Pie, by yours truly.
Have a lovely day friends, I'm off to drive myself around without a licensed driver in the front seat *giddy*

"When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if its not, mmmmm, boy."
-Jack Handy, American writer and cast of Saturday Night Live