Dad’s Coconut Cream Pie

Ingredients

• 13.5 oz coconut milk
• 1 1/2 cups half and half
• 2 eggs + 1 egg yolk (beaten)
• 3/4 cups granulated sugar
• 1/2 cup corn starch
• 1/4 tsp salt
• 2 cups sweetened flaked coconut (divided)
• 1 tsp coconut extract (or vanilla extract)
• 1 deep dish pie shell (baked and cooled (I used Pillsbury))
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla or coconut extract

Instructions

1. 1

   Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large, microwave safe bowl. (I use my large Pyrex measuring cup.) Stir.

2. 2

   Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes.

3. 3

   Stir in 1 1/2 cups coconut and coconut extract.

4. 4

   Pour coconut custard into cooled pie shell.

5. 5

   Refrigerate for at least 2 hours.

6. 6

   Preheat oven to 350 degrees. Spread coconut on baking sheet and bake for 5-7 minutes stirring occasionally, until golden brown. Keep continuous watch on the coconut - it burns easily.

7. 7

   Whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.

8. 8

   Spread whipped cream on top of coconut custard and sprinkle with toasted coconut.

9. 9

   Keep refrigerated.