Old Fashioned Coconut Cream Pie

By mkuchel

"This is a tried and true, old fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!"

Ingredients

• 1 1/2 cups half-and-half
• 1 1/2 cups coconut milk
• 2 eggs
• 3/4 cup white sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 cup flaked coconut, toasted
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Preparation

Step 1

In a medium saucepan, combine coconut milk, half-and-half, eggs, sugar, cornstarch and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.

I did not toast the coconut that went inside the pie, but did toast the coconut on top. Also, made homemade whipped cream (carton whipping cream, 2 tbls. confectioners sugar, 1 teas. vanilla). Very nice texture. Firmness is just right



Top with whipped topping, and with remaining 1/4 cup of coconut.

Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.