Lemon Custard Cream Pie

Combine in the top of a double boiler:
1/3 C. cornstarch
1 C. sugar
Stir in:
1 1/3 C. fresh lemon juice &
2 t. freshly grated lemon peel
Fill bottom of double boiler with 1 inch of water. Place pan over high heat and bring water to a simmer. Stir until mixture is thick and shiny- 8 to 9 minutes.
Whisk to blend:
3 large eggs
Whisk in
½ C. lemon mixture
Return to pan and stir until mixture is very thick and reaches 160 degrees on an instant read thermometer, about 5 minutes.
Remove top pan and place in a bowl of ice, stir often until mixture is cool to touch, about 6 minutes.
In a bowl, beat until stiff:
1 C. whipping cream
Fold in lemon mixture and spread evenly in a baked pastry pie shell.
Scatter strands of long thin lemon peel on top.
Chill uncovered until slightly firm, about 2 hours.
Serve

Best Coconut Custard Pie Ever from The Oregonian

Preheat oven to 400 degrees.
In a medium saucepan over medium heat combine & cook until hot:
1 ¾ C. 2 % milk
3 eggs
½ C. granulated sugar
¼ t. salt
½ t. vanilla
Remove from heat and add:
¾ C. coconut
Pour into:
Unbaked 9 or 10 inch pie shell, partially baked & cooled
Bake for 25 minutes until center of pie barely jiggles when shaken. Cool.
Combine & sprinkle over pie:
½ C. coconut
2 T. butter
¼ C. brown sugar
Broil 3-4 inches from heat for 2-4 minutes until topping starts to bubble. Do not burn.