"Eat Off the Floor" Coconut Cream Pie

By miss5elements

Recipe contributed by Page Laughlin of Winston-Salem, North Carolina.

Do not leave unattended on windowsill to cool. Squirrels LOVE coconut! ;)

Ingredients

• Filling:
• 2 c coconut milk
• 1/2 c sugar
• 3 T [flour or arrowroot]
• pinch salt
• 3 lg egg yolks
• 2/3 c shredded coconut
• 1-1/2 t coconut extract
• 1/2 t vanilla
• 1 baked pie shell
• Topping:
• 1-1/4 c heavy cream
• 2/3 c shredded coconut
• 2 T sugar
• 1/8 t coconut extract
• 1/8 t vanilla

Details

Servings 1
Preparation time 50mins
Cooking time 530mins

Preparation

Step 1

1. In med saucepan, whisk together coconut milk, sugar, [flour or arrowroot], & salt.
2. Bring to boil over med heat, whisking constantly until you feel like your arm's going to fall off.
3. Remove from heat & in a med bowl, lightly whisk egg yolks until frothy.
4. Whisk 1/4 of the warm milk mixture into the egg yolks & then return mixture to saucepan.
5. Whisking constantly, heat mixture until it starts to thicken, about 1 min more.
6. Stir in shredded coconut, coconut extract & vanilla.
7. Pour into a bowl, cover surface w/waxed paper & chill.
8. Toast coconut & set aside to cool.
9. Pour prepared coconut custard into baked pie shell.
10. Whip cream until it forms soft peaks, stir in sugar & extracts.
11. Spread topping over pie & press toasted coconut on top.