Simply Perfect Homemade Coconut Cream Pie

Ingredients

• 9 inch deep dish pie shell (pre-baked)
• 1 1/2 cups coconut milk (full-fat)
• 1 1/2 cups half and half cream (10% b.f.)
• 2 large eggs
• 3/4 cups white sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1/4 cup sweetened shredded coconut (run through a food processor to make smaller pieces)
• 1 teaspoon vanilla extract
• 2/3 cup whipping cream
• 2 teaspoon white sugar
• 1/3 cup sweetened shredded coconut (toasted (*see Step 3 below for toasting instructions))

Instructions

1. 1

   Bake the pie shell and set aside to cool completely.

2. 2

   Prepare the filling by combining the coconut milk, cream, eggs, sugar, cornstarch and salt in a large saucepan. Place over medium-low heat and cook, stirring regularly to start, then constantly once it starts to steam. This will take about 10-15 minutes, so be patient. Once mixture noticeably thickens and bubbles break the surface, it’s done. Remove from the heat and add the 1/4 cup processed coconut and the vanilla. Whisk to remove any lumps. Pour into pre-baked and cooled pie shell. Refrigerate for at least 2 hours.

3. 3

   To toast the coconut: Add coconut to a skillet over medium heat and cook, stirring constantly, until golden brown. Remove from heat and transfer to a plate to cool completely.

4. 4

   Before serving, whip the whipping cream with the sugar and spread over the top of the pie. Sprinkle with toasted coconut.