LORI' COCONUT CREAM PIE

Lori' Coconut Cream Pie image

Categories Pie Apple

Number Of Ingredients 14

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1/2 cup Flaked, unsweetened coconut
1 1/2 cups Coconut milk
1 1/2 cups Half and half
5 Egg yolks
3/4 cup Sugar
4 tablespoon Cornstarch
1 tablespoon Butter
1/4 teaspoon Salt
1 1/2 cups Flaked sweetened coconut
1 1/2 teaspoon Vanilla
2 cups Heavy whipping cream
1/4 cup Sugar
1 teaspoon Vanilla
1 8" single crust pie shell, blind baked

Steps:

Spread coconut for topping evenly on a rimmed baking sheet. Place into 350 F oven for 8 - 10 minutes until coconut has just begun to turn brown. Set aside to cool.
Pour coconut milk and half and half into a liquid measuring cup. Add egg yolks and whisk together with mils. Set aside.
Add sugar and cornstarch to a heavy bottomed saucepan overmedium low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.
Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.
Remove from heat, add butter, coconut, vanilla and salt.
Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30 - 45 minutes.
Add whipping cream and sugar to a large mixing bowl. Whisk until stiff peaks form. Add vanilla and whisk until combined.
Spread whipped topping on top of custard. Top with toasted coconut.