Ingredients: |
Ingredients: 1 cup sweetened flaked coconut
3/4 cup sugar
1/3 cup cornstarch
1 (13.5-oz.) can unsweetened coconut milk
1 1/2 cups half and half
2 eggs, lightly beaten
1/4 tsp. salt
1 tsp. vanilla
1 (9-inch) pie shell, baked
1 cup frozen whipped topping, thawed
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Directions: |
Directions:1. Preheat oven to 350º.
2. Spread coconut on a baking sheet; bake, stirring occasionally, until lightly browned, about 5 minutes. (Note: I made it this way and thought it really dried out the coconut...pie was "perfect" according to Dave but would like to try again without toasting coconut...plus added about a half cup additional coconut). Toasted coconut for top of pie does look nice so might just toast enough for topping pie and use un-toasted in pie itself.
3. Stir together sugar and cornstarch in a saucepan, then stir in coconut milk, half and half, eggs, and salt. Bring to a boil over medium heat, stirring constantly. Cook 2 additional minutes, stirring constantly. Remove from heat. Stir in 3/4 cup coconut (I added closer to 1 1/4 cups) and vanilla.
4. Pour filling into baked pie shell. Cover lightly with plastic wrap and chill until firm, about 4 hours. (Note: this does need 4 hours...tried it at 3 and it cut fine but a little extra time would have improved flavor..even better if can wait and cut it the next day as coconut flavor much more pronounced!!!).
5. Top with whipped topping and remaining toasted coconut. |
This recipe for Coconut Cream Pie #2 is from