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!"
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