DOUBLE COCONUT CREAM PIE

By 1Jana

Ingredients

• 5 c sweetened flaked coconut
• 7 T unsalted butter
• 1/2 c choc chips
• 2 lg eggs
• 1/2 c sugar
• 1/4 c flour
• 1/2 t vanilla
• 2 c milk
• 3/4 c heavy cream

Preparation

Step 1

Preheat oven 350*. Mist a 9" pie plate with cooking spray. Place 3 c coconut in a bowl. In a pan, melt 5 T butter. Stir butter into coconut til moist. Press mix into bottom and sides of pie plate. Bake til crust is deep golden brown, 25 to 30 min. Check often--if edges are browning before bottom, cover with strips of foil. Transfer crust to a wire rack. Sprinkle choc chips over hot crust and let stand for 5 min til melted. Gently spread choc over bottom. Refrigerate for 10 to 15 min.

In a bowl, whick eggs, sugar, flour, and vanilla til smooth. Warm milk in a pan over med heat til nearly simmering. Whisking constantly, slowly pour hot milk into egg mix. Return milk mix to pan. Cook over low heat, stirring constantly til mix begins to boil and thickens enough to coat back of spoon, about 5 min. Remove from heat, stir in remaining 2 cups coconut and 2 T butter; let stand 10 min, stir occasionally. Pour custard into crust. Cover with plastic pressing directly against surface of custard and chill about 1 1/2 hrs.

Using an elec mixer, beat cream til stiff peaks form. Spread whipped cream over custard, swirling decoratively. Chill pie 30 min. Sprinkle with toasted coconut before serving