I think I am going to make this for a birthday party I am attending this weekend. I am a little apprehensive, as I haven’t rolled out a good pie crust in over a year. But I recently made good biscuits – maybe fifteenth’s time the charm?
Coconut Cream Pie
3 cups half-and-half (substitute: 1-½ cups half-and-half and 1-½ cups coconut milk)
¾ cups sugar
½ cups AP flour (substitute: 1/3 cup cornstarch)
¼ tsp. salt
¾ cup flaked coconut, toasted
1 tsp. vanilla extract
1 nine-inch pie crust, baked
1 pint heavy cream
1 tsp. vanilla
2 tbsp. sugar
¼ cup toasted coconut
Preparation: Preheat oven to 350-degrees and prepare baking pan to toast coconut.
1/ Place coconut in baking pan and bake, stirring constantly, for five to seven minutes.
2/ In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly.
3/ Remove from heat and stir ¾ cup toasted coconut and vanilla extract.
4/ Pour into pie shell and chill two to four hours or until firm.
5/ To make whipped cream, beat together heavy cream, vanilla and sugar until soft peaks form. Spoon on top of coconut cream.
6/ Top with remaining toasted coconut.
Servings: 1 pie