1 1/2 c. half-and-half 1 1/2 c. coconut milk (a little less than 1 can) 2 eggs 3/4 c. sugar 1/3 c. corn starch 1/4 tsp. salt 1 c. flaked coconut, toasted 1 tsp coconut (or vanilla) extract 1 (9 inch) pie shell, baked (see above for our pie crust recipes) TOPPING: 1 small carton whipping cream (the kind you have to whip yourself, not the pre-made, frozen stuff!) 1/4-1/2 c. powdered sugar (to taste) 1 tsp. coconut extract Instructions In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly. When it starts to boil a little bit and thickens up to about the consistency of a thick pudding (this takes about 15-20 minutes so BE PATIENT), remove from heat. Stir in 3/4 cup of the coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm. While pie is cooling, whip together topping ingredients with electric beaters. When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut.
Posted on: Mon, 08 Sep 2014 09:43:55 +0000