Coconut Cream Pie Recipe

Ingredients

graham cracker pie shell
3/4 cup sugar
3 eggs
1 egg yolk
4 1/2 TBS flour
2 cups coconut milk
2 cups sweetened coconut
1 1/2 tsp vanilla
topping
1 cup sweetened coconut
1 1/2 cup whipping cream
3 TBS sugar

Preparation

Step 1

Whisk 1/2 cup sugar, eggs, yolk and flour in bowl. Bring milk and coconut to a simmer in pan over medium heat. Gradually add hot milk to egg, whisking constantly. return to same pan and cook until cream thickens and boils, stirring constantly. Remove from heat. Mix in vanilla. Transfer to a bowl and cover with plastic wrap. Push wrap directly onto surface to prevent a skin to form. Chill until cold. At least 3 hours or overnight. Transfer to crust and cover. Chill overnight.

For topping. Toast coconut in skiullet over medium heat until lightly brown. about 3 minutes.

In a mixer, beat cream and sugar until peaks form, Spread over pie and sprinkle coconut over. Serve cold.