Coconut Cream Pie

Ingredients

• 1 9-inch pie crust (baked)
• 1 cup sweetened flaked coconut
• 1 1/2 cups half-and-half
• 1 1/2 cup coconut cream (1 can)
• 2 eggs (beaten)
• 3/4 cup granulated sugar
• 1/3 cup corn starch
• 1/4 teaspoon salt
• 1 tsp coconut extract (optional (or vanilla extract))
• 2 cups homemade whipped cream ((see instructions above))

Instructions

1. 1

   Preheat oven to 350 degrees F (180 degrees C).

2. 2

   Spread the coconut evenly out on a baking sheet. Transfer to the oven and bake for about 5 minutes until golden brown, stirring occasionally.

3. 3

   In a medium saucepan, combine the half-and-half, coconut cream, eggs, sugar, corn starch, salt, and coconut extract.

4. 4

   Whisk until smooth then bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 more minutes until mixture resembles pudding and coats a spoon. The mixture will thicken more while it cools.

5. 5

   Remove the pan from the heat, and stir in 3/4 of the toasted coconut (reserve remaining coconut to top the pie).

6. 6

   Pour the filling into the pie shell, smooth out with a spatula, and let sit on a cooling rack until it has room temperature. The transfer to the fridge and chill until firm, about 4 hours.

7. 7

   Top with whipped cream and sprinkle remaining coconut over the top.