Coconut Cream Pie

By critty

Ingredients

• 1 store bought or homemade pie crust for 9 inch pie
• 15 ounce can cream of coconut (not coconut milk)
• 12 ounce can evaporated milk (not sweetened condensed milk)
• 4 Tablespoons cornstarch
• 1 Tablespoon flour
• 3 large egg yolks
• 1 cup flaked coconut, plus 1/4 cup to toast for top
• 1 teaspoon vanilla extract
• 2 Tablespoons butter
• 8 ounces prepared whipped topping or whipping cream, whipped with sugar added

Details

Servings 1
Adapted from eyeforthebuyandthepie.com

Preparation

Step 1

Line a pie pan with crust and poke holes on the bottom with a fork. Bake in a 425 degree oven until light brown, about 10 minutes. Cool.

In a medium saucepan over medium heat, combine cream of coconut and evaporated milk; stir. Add cornstarch and flour and whisk and cook until lumps are gone and mixture begins to thicken.

Add egg yolks while whisking, one at a time, until thick. Add coconut and cook and stir for 1 additional minute. Remove from heat and add vanilla and butter. Stir.

Cool mixture and pour into prepared pie crust. Place in refrigerator and cool completely. Top with whipped cream and toast the remaining 1/4 cup coconut on dry small skillet over medium heat until lightly toasted. Cool and sprinkle on top of whipped cream. Serves 8.