Coconut Cream Pie

By jeenikeen

Ingredients

• 1 cup sweetened flaked coconut
• 1-1/2 cups half-and-half
• 1-1/2 cups canned coconut milk
• 2 eggs, beaten
• 3/4 cup white sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup heavy cream
• 2 tblsp confectioners sugar
• 1 tsp vanilla

Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.

Pour the filling into the pie shell and chill until firm, about 4 hours.

Whip heavy cream with confectioners sugar and vanilla extract.

Top with whipped topping and with the reserved coconut.