*From Mel's Kitchen
Old Fashioned Coconut Cream Pie
1 can coconut milk
Heavy Whipping Cream (enough to add to the coconut milk to make 3 cups)
3 egg yolks
3/4 cups white sugar
1/3 cup cornstarch
1/4 tsp salt
1 tsp vanilla extract
1 tsp coconut extract
1 graham cracker crust or traditional Pie crust
Fresh Whipping Cream, lightly sweetened
1 cup flaked coconut, toasted *
In a medium saucepan, combine half and half, coconut milk, egg yolks, sugar, cornstarch, and salt. Bring to a boil over medium low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in coconut extract and the vanilla extract. Pour the custard into the baked and cooled pie shell and chill 2-4 hours or until firm. Top with whipped cream and the toasted coconut.
*To toast coconut, spread coconut on rimmed baking sheet in an even layer and bake at 325 degrees, tossing often, until lightly toasted, about 12-15 minutes.