Old-Fashioned Coconut Cream Pie

Mmm...coconut cream pie!  This is a recipe for made-from-scratch pie that is so incredibly creamy it's divine!  It's really not that difficult and it is definitely worth the effort!  If you like coconut cream pie I suggest you give this a try. 

Coconut Cream Pie:


Ingredients:

1 cups heavy whipping cream
2 cups coconut milk

2 eggs
3/4 cup white sugar
1/2 cup flour
1/4 tsp salt
3/4 cup flaked or shredded coconut
1 tsp vanilla extract
1 (9 inch) pie shell, baked

Topping:
1 cup heavy whipping cream

2 tbsp powdered sugar
1/2 tsp coconut extract
1/4 cup flaked or shredded coconut, toasted

Directions:

In a medium saucepan, combine coconut milk, cream, eggs, sugar, flour, and salt.  Bring to a boil over low heat, stirring constantly.  It will thicken as it cooks.  Remove from heat and stir in the coconut and vanilla extract.  Pour into pie shell and chill 2-4 hours or until firm. 
For the topping, whip cream on med-high speed until soft peaks form.  Add sugar and coconut extract and beat until stiff peaks form.  Spread over cooled pie and sprinkle toasted coconut over the top.

Notes:

1.  You can make this in the microwave if you combine all the ingredients in a microwave-safe bowl and microwave, stirring after every minute or two, until it comes to a full boil and is a pudding-like consistency when you stir it.  It can be easy to over-cook it this way so be careful!
2.  To toast the coconut, put it on a cookie sheet in a 350 degree oven for 5-7 minutes, stirring occasionally, until golden brown.
3.  If you don't have coconut milk you can use regular milk and just add 1/2 tsp of coconut extract to it.

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