Coconut Cream Pie

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 1 9 inch deep dish pie shell
• 2 1/2 cups milk (i use 1%)
• 1 cup sweetened flaked coconut
• 3/4 cup granulated sugar, divided
• 1/4 cup cornstarch
• 2 eggs
• 2 teaspoons vanilla or 2 teaspoons coconut extract
• 1 cup 35% cream
• 1/4-1/2 cup toasted sweetened flaked coconut

Recipe

• 1 bake pie shell according to package or recipe directions.
• 2 let cool.
• 3 in saucepan, heat milk and coconut over medium heat until steaming.
• 4 in large bowl, whisk 1/2 cup of sugar (or splenda) with cornstarch; whisk in eggs until blended.
• 5 gradually whisk hot milk mixture into egg mixture in thin, steady stream.
• 6 return to saucepan.
• 7 cook over medium heat, whisking constantly until thickened to pudding consistency.
• 8 transfer to bowl; stir in vanilla (or coconut extract).
• 9 place plastic wrap directly on surface; refrigerate until cool.
• 10 in bowl, using electric mixter, whip whipping cream with remaining sugar (or splenda) to soft peaks.
• 11 set aside 1 1/2 cups whipped cream aside.
• 12 fold remaining cream into cooled filling; spread into pie shell.
• 13 using piping bag with star tip, garnish top with reserved whipped cream- or just spread with a spoon.
• 14 sprinkle with toasted coconut.
• 15 refrigerate for 1 hour or until set.