Coconut Cream Pie

Ingredients:

Pie
premade pie crust
1 1/2 cups of half and half
1 1/2 cups of coconut milk
2 eggs
3/4 cup white sugar
1/3 cup cornstarch
1tbs vanilla extract
3/4 cup toasted coconut
1/4tsp salt

Topping

2 cups of heavy whipping cream
1/2 cup powdered sugar
1/2tsp coconut extract
1tsp vanilla extract
1/2 cup toasted coconut


 

Instructions:

1. In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat, whisking constantly.
   
2. When it starts to boil a little bit and thickens up to about the consistency of a thick pudding (this takes about 15-20 minutes), remove from heat.
3. Stir in ¾ cup coconut and the coconut and vanilla extract. Pour into pie shell and chill for 2 to 4 hours, or until firm.
   
4.  While pie is cooling, whip together topping ingredients with electric beaters. When pie is completely cooled, top with whipped topping and sprinkle on 1/2 cup toasted coconut.
   
   

*Toasting Coconut

Preheat oven to 325°F. Spread a thin layer of the sweetened coconut flakes on a baking sheet and bake in preheated oven. The flakes will toast very quickly and won't take more than 5-10 minutes. After a few minutes stir the coconut to help ensure even color. Remember, sweetened flakes will take less time because sugar speeds the toasting process.