Kimberly’s Old Fashioned Coconut Cream Pie
My husband’s favorite pie. I spent many weeks tweaking this recipe until I got it just right. I always double the recipe. One is never enough. Enjoy!
½ cup unsweetened flaked coconut
½ cup sweetened flaked coconut
1 1/2 cups half-and-half
1 1/2 cups coconut milk
3 eggs, beaten
¾ cup white sugar
½ cup cornstarch
¼ teaspoon salt
1 teaspoon coconut extract
1 (9 inch) deep dish pie shell, tined and baked.
1 cup frozen whipped topping, thawed
Preheat oven to 350 degrees
Spread the coconut on a baking sheet and bake it, stirring occasionally, until light golden brown, about 5 minutes. Now place thawed and fork-tined pie crust into the oven and bake to desired finish (I bake my crust to very light golden on edges). Let the pie crust cool on the counter while you prepare the filling.
In a medium saucepan, combine the half-and-half, coconut milk, eggs, sugar, cornstarch and salt and mix well. (I use a whisk). Bring to a boil over low heat, stirring (whisking) constantly. Cook, stirring constantly, for 2 minutes more. The filling will thicken and be silky. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the coconut extract. Reserve the remaining coconut to top the pie. Remove filling from the pan and let the filling cool in a bowl until close to room temperature.
Pour the filling into the pie shell and smooth it out.
Chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.