Coconut Cream Pie

1/2 cup all-purpose flour
3/4 cup white sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups half & half/light cream
1 1/2 cups coconut milk (I used light; regular is fine)
1 1/4 cups sweetened flaked coconut
1 tsp vanilla extract
1 9- or 10-inch pie shell, baked and cooled

In a large saucepan, whisk together flour, sugar and salt. Whisk in eggs, half & half and coconut milk until very smooth. If mixture is not completely smooth, strain through a mesh sieve before turning on the heat.

Heat mixture over medium heat, whisking frequently, until custard comes to a boil and is thick. Whisking should prevent any lumps from forming in the custard. You should be able to see the impressions from a whisk or spoon briefly hold their shape in the custard when it is done (about 1 minute after custard comes to a boil). Remove from heat and stir in vanilla extract and coconut. Pour into prebaked and cooled pie shell and refrigerate until chilled - at least 4 hours, or overnight.

When filling is chilled, prepare sweetened whipped cream and spread on top of pie.

Makes 1 pie; Serves 8-10.

Sweetened Whipped Cream
1 1/4 cups chilled heavy whipping cream
2 tbsp confectioners’ sugar
1 tsp cornstarch
1/2 tsp vanilla extract
1/4 cup shredded coconut, lightly toasted

To toast coconut, place in a dry skillet and cook on medium-high heat for about 3-5 minutes, until light gold. Cool.

In a medium bowl, beat whipped cream, sugar, cornstarch and vanilla to stiff peaks. Spread onto chilled pie and sprinkle with shredded coconut.

Chill until ready to serve.

Recipe from: Baking Bites