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.

“Jesus sacrificed His life for ours.”