Coconut Cream Pie
This is really yummy!
- 1 (9-in.) deep dish or a (10-in.) pie shell, baked
- 1 1/4 cups half and half
- 1 1/4 cups coconut milk
- 1 cup sweetened soft finely flaked coconut
- 3/4 cup sugar, divided
- 1/4 cup cornstarch
- 2 eggs
- 2 teaspoons coconut extract
- 2 teaspoons vanilla
- 1 cup heavy cream
- 2 tablespoons toasted sweetened flaked coconut, lightly toasted
In saucepan, heat half and half with coconut milk over medium heat, until steaming.
In a large bowl, whisk 1/2 cup sugar with cornstarch; whisk in the eggs until blended.
Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream.
Return mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency.
Transfer to a bowl, stir in coconut extract and vanilla extract, then mix in 1 cup coconut.
Place plastic wrap directly on surface of pudding mixture; refrigerate until cool.
In a bowl, whip heavy cream with 1/4 cup remaining sugar to soft peaks.
Set 1 1/2 cups of the whipped cream aside to use for topping.
Fold the remaining whipped cream into the cooled filling; spread into pie shell.
Garnish top with reserved whipped cream. (Or you can use a piping bag and pipe it on to make a decorative topping.)
Sprinkle with 2 tablespoons toasted coconut.
Refrigerate for 1 hour, or until set or for up to 1 day.
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