OLD FASHIONED COCONUT CREAM PIE

Old Fashioned Coconut Cream Pie – the perfect ending to any meal! It is hands-down the best coconut pie we’ve ever eaten. I took this to a potluck and it was gone in a flash. Coconut, sugar, cornstarch, coconut milk, half-and-half, eggs, salt, vanilla, pie crust, and fresh whipped cream. Seriously delicious! #pie #coconutcreampie #dessert

Ingredients:

1¼ cup sweetened flaked coconut divided
¾ cup sugar
⅓ cup cornstarch
1 (13.5-oz) can unsweetened coconut milk
1½ cups half-and-half
2 eggs
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¼ tsp salt
2 tsp vanilla extract, divided
1 (9-inch) deep dish pie shell, baked
1 cup heavy cream
¼ cup powdered sugar

Instructions:

Preheat oven to 350ºF.
Spread coconut on a baking sheet and bake until golden brown, approximately 5 to 10 minutes
Whisk together sugar and cornstarch in a large saucepan. Whisk in coconut milk, half-and-half, eggs, and salt.
Bring to a boil over medium heat, stirring constantly. Cook an additional 2 minutes. Remove from heat and stir in 1 cup of coconut flakes and 1 tsp of vanilla.
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Pour filling into a bowl and cover with plastic wrap. Press plastic wrap directly on to the top of the filling. Refrigerate until firm, about 4 hours.
Spread chilled filling into baked pie shell.
Combine heavy cream, powdered sugar, and 1 tsp vanilla. Whip with an electric mixer until stiff peaks form. Spread on top of pie filling and sprinkle with remaining 1/4 cup toasted coconut flakes.

Notes:

Can make the pie filling ahead of time and refrigerate overnight before assembling the pie.Can substitute cool whip for fresh whipped cream.Can substitute a graham cracker crust for baked pie shell.