Coconut Cream Pie

Coconut Cream Pie

by allrecipes.com and users

Ingredients

1 1/2 cup coconut milk, 1 1/2 cup half-and-half

3 eggs yolks

3/4 cup white sugar

1/3 cup corn starch

1/4 teaspoon salt

1 cup package frozen coconut or the sweetened coconut -in pie

1/4 toasted flaked sweetened coconut -on top

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked

homemade whipped cream

Directions

In a medium saucepan, combine coconut milk, half-and-half, egg yolks, sugar, corn starch and salt. Bring to a boil over low heat, stirring constantly. 20 mins. Remove from heat, and stir in 1 cup of coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.

Top with whipped topping, and with 1/4 cup of toasted flaked sweetened coconut.

Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

Homemade Whipped Cream#1

From Hubpages.com

1 pint heavy whipping cream

1/2 teaspoon vanilla extract

1/4 cup powdered sugar

Preparation:

1. Mix ingredients in a bowl. (note from other recipes: put the vanilla and sugar in when the whipped cream it’s peaking.)

2. Whip the mixture with an electric hand mixer until raised peaks form in it and hold their shape. It should take about four or five minutes (or much longer if using a manual hand mixer or whisk).