Coconut Cream Pie

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1 (9 inch) deep dish pie shells, baked
• 1 1/4 cups half-and-half
• 1 1/4 cups coconut milk
• 1 cup sweetened flaked coconut
• 3/4 cup sugar, divided
• 1/4 cup cornstarch
• 6 eggs (3 for pie 3 for meringue)
• 2 teaspoons coconut extract (optional)
• 2 teaspoons vanilla
• 2 tablespoons coconut

Recipe

• 1 pie filling.
• 2 in a saucepan, heat half and half with the coconut milk over medium heat, until steaming.
• 3 in a large bowl,whisk 1/2 cup sugar with the cornstarch; whisk in the eggs until blended.
• 4 gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream.
• 5 return the mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency.
• 6 transfer to a bowl; stir in coconut extract (if using) and vanilla then mix in 1 cup coconut.
• 7 place plastic wrap directly on surface of pudding mixture; refrigerate until cool.
• 8 meringue
• 9 beat 3 egg whites until stiff.
• 10 fold in 6 tablespoons sugar.
• 11 spread out on top of pie filling making “peaksâ€?.
• 12 sprinkle meringue with 2 tablespoons coconut.
• 13 toast coconut and meringue in oven.
• 14 refrigerate for 1 hour, or until set or for up to 1 day.