Lori' Coconut Cream Pie

1. 1

   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.

2. 2

   Pour coconut milk and half and half into a liquid measuring cup. Add egg yolks and whisk together with mils. Set aside.

3. 3

   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.

4. 4

   Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.

5. 5

   Remove from heat, add butter, coconut, vanilla and salt.

6. 6

   Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30 - 45 minutes.

7. 7

   Add whipping cream and sugar to a large mixing bowl. Whisk until stiff peaks form. Add vanilla and whisk until combined.

8. 8

   Spread whipped topping on top of custard. Top with toasted coconut.

No additional tips available.