Coconut Cream Pie

Essential Everyday

½ (15 ounce) package refrigerated pie crust (1 crust)

1 (14 ounce) can light coconut milk

1 1/3 cups half & half

¾ cup granulated sugar

1/3 cup corn starch

3 egg yolks, beaten

¼ teaspoon salt

2 cups coconut flakes, divided

1 (8 ounce) container frozen whipped topping, thawed

This seemed like the appropriate whipped topping.

Prepare and bake pie crust according to one-crust package directions; set aside.

In medium saucepan over medium heat, combine coconut milk, half & half, sugar, corn starch, egg yolks and salt. Bring to boil, stirring constantly. Remove from heat; stir in one cup coconut. Pour into baked pie shell. Refrigerate until firm (about 1-2 hours).

Note: I used coconut sugar to make things EXTRA COCONUTTY and that's why it looks browner than you might expect. Points for flavor but not for presentation.

Meanwhile, toast remaining coconut according to package directions. 

I toasted mine in the microwave, which made me nervous but it worked.

Remove pie from refrigerator; top with whipped topping and toasted coconut.

It's a pie!

My Rating: 4/5 "Coconut cream pie is my all-time favorite pie. This one is a good one. The only reason it's a four and not a five is that it's not as good as the one I ate at Das Essenhaus as a kid - I don't know what they do to theirs but it's completely fabulous. But this one? Still good!"