Yield: 8 servings.
1 cup unsweetened flaked coconut, lightly toasted
1 (9-inch) pie shell, baked and cooled
2 cups half-and-half
1 cup heavy cream
3 large eggs, room temperature, beaten
¾ cup sugar
½ cup all-purpose flour
2 tablespoons cornstarch
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon coconut extract
2 cups whipped topping
Preheat oven to 350°. In a medium saucepan, combine the half-and-half, heavy cream, eggs, sugar, flour, cornstarch, and salt. Whisk ingredients to mix well. Bring to a boil over medium heat, stirring constantly. Once the mixture begins to boil, continue stirring and cook for 2 minutes more. Remove from heat and stir in extracts. Let filling cool about 20 minutes. Pour filling into the pie shell and chill, uncovered, overnight. Top with whipped topping and toasted coconut.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
