Coconut Cream Pie

Ingredients:

1 can coconut milk

1 cup cream of coconut

1 cup half & half

¾ cup white sugar

½ cornstarch

¼ teaspoon salt

4 egg yolks

3 tablespoons butter

1 teaspoons coconut extract

1 cup flaked coconut

1 (9 inch) pie shell, baked

 

Home Made Whipped Cream

Carton of whipping cream

2 tablespoon confectioner’s sugar

1 teaspoon vanilla

Meringue Topping

4 egg whites

¼ cup sugar

Whip until soft foam peaks

Add to pie and put under the broiler for 2 minutes

Directions:

1. Preheat oven 350 degrees
2. Spread 1 cup of flaked coconut out on a ungreased baking sheet and toast for 5-7 minutes or until golden brown, stirring occasionally. Remove and set aside
3. In a medium saucepan, combine milk, half & half, coconut cream, egg yolks, sugar, cornstarch & salt.
4. Bring to a boil over low heat, stirring constantly until the mixture is thick and bubbly.
5. Remove from heat, and stir in ¾ cup of the toasted coconut and the coconut extract.
6. Pour into pie shell and chill 2 to 4 hours, or until firm.
7. Top with meringue or whipped topping, and garnish with the remaining ¼ cup of toasted coconut.