1 1/2 c. coconut cream/milk
1/4 tsp. salt
1 1/2 c. half-and-half
1 1/4 c. flaked coconut, toasted
1 tsp. vanilla
3/4 c. sugar
1 9-inch pie shell, baked
1/3 c. corn starch
1 c. whipped cream
In medium saucepan combine coconut cream, half-and-half, eggs, sugar, corn starch, and salt. Bring to a boil over med-low heat, stirring constantly (have patience with this step). Remove from heat and stir in 1 cup coconut and vanilla. Pour into pie shell and chill 2-4 hours. Top with whipped cream and remaining 1/4 cup coconut.
Note: If you prefer your coconut pie with meringue, you can use 3 egg yolks in place of the 2 whole eggs, then use the egg whites to make a meringue. I that case, you can top the uncooked meringue with untoasted coconut, then it will toast when you bake the meringue.
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