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COCONUT CREAM PIE




Source of Recipe


net

1 1/2 c. half-and-half
1 1/2 c. coconut milk (a little less than 1 can)
2 eggs
3/4 c. sugar
1/3 c. corn starch
1/4 tsp. salt
1 c. flaked coconut, toasted
1 tsp coconut (or vanilla) extract
1 (9 inch) pie shell, baked

Topping:
1 small carton whipping cream (the kind you have to whip yourself, not the pre-made, frozen stuff!)
1/4-1/2 c. powdered sugar (to taste)
1 tsp. coconut extract

In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly. 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 so BE PATIENT), remove from heat. Stir in 3/4 cup of the coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm. While pie is cooling, whip together topping ingredients with electric beaters. When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut.