Traditional Coconut Cream Pie

What You'll Need

• 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

How to Make It

1. 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.
2. 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.
3. 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.
4. 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.

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