I brought these pies to a work meeting on Sunday. Both turned out excellent. The coconut cream pie recipe is tried and true and is always delicious. It was my first time making the blueberries and cream one. I like it a whole lot. In fact, I think I may actually prefer it to the regular two-crust variety of blueberry pie. It's definitely easier, too.

COCONUT CREAM PIE
3/4 c. sugar
1/3 c. all-purpose flour
1/4 tsp. salt
2 c. 1% milk
3 egg yolks, slightly beaten
1 1/2 Tbs. unsalted butter
1 tsp. vanilla extract
1 c. sweetened flaked coconut
a 9-inch baked pie shell
meringue (see below)
extra coconut for the top

Preheat oven to 350 degrees F.
In a saucepan, whisk together sugar, flour, and salt. Gradually add the milk, whisking until smooth. Cook, stirring constantly, over medium heat until mixture thickens and boils. Cook two minutes longer and then remove from heat.
Stir a small amount of the milk mixture into the egg yolks, then mix egg yolks into milk mixture. Cook two minutes, stirring constantly. Remove from heat.
Mix in butter, vanilla, and coconut. Pour into baked pie shell and spread with meringue. Sprinkle a little more coconut on top. Bake 12 to 15 minutes, until peaks of meringue and coconut flakes are golden brown.

MERINGUE
3 egg whites
1/4 tsp. vanilla extract
1/4 tsp. cream of tartar
3 to 4 Tbs. sugar

Using a stand mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, continuing to beat, until stiff peaks form. Spread on pie, sealing to edge of pastry. (I like to make big loopy curlicues and spikes by pressing the spatula in a little and drawing it up quickly.)

BLUEBERRIES AND CREAM PIE
4 c. blueberries (fresh, frozen, or a combination of the two)
an unbaked 9-inch pie shell
2/3 c. sugar
1/4 c. all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. 1% milk
1/2 c. heavy cream

Preheat oven to 400 degrees F.
Rinse and drain berries. After they are fully drained, pour them into the pie shell.
In a small bowl, whisk together the flour, sugar, cinnamon, and salt. Add the milk and cream and whisk until smooth. Pour over the berries.
Bake 45 minutes. (After 30 minutes, you will probably need to cover the edges of the pie with a foil ring to keep it from over-browning.)
Cool on a wire rack and refrigerate 2 hours before serving.