Coconut Cream Pie

Below is the recipe post from my friend Danielle's sister. I didn't cook mine that long (mine thickened quickly) but it was delicious! I also only put the coconut on top of the pie.

I love coconut cream pie! Love love love it! I could eat it all the time. So I made it tonight. With Mom's pie crust recipe. Which I think she should post on here because it's her thing.

Anyway this was awesome. Making the custard takes forever. Like I think it was stirred for over an hour because I was terrified of making it lumpy and sad. It was so good!

http://www.melskitchencafe.com/2009/09/old-fashioned-coconut-cream-pie.html

 Ingredients

• 1 can coconut milk (can be found in the Asian foods section)
• Half-and-half or heavy cream (enough to add to the coconut milk to make 3 cups)
• 3 egg yolks
• ¾ cup white sugar
• 1/3 cup cornstarch
• ¼ teaspoon salt
• 1 cup flaked coconut, toasted*
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 recipe graham cracker crust (below) or traditional pie crust
• Fresh Whipped Cream, lightly sweetened

In a medium saucepan, combine half and half, coconut milk, egg yolks, sugar, cornstarch and salt. Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in coconut extract and the vanilla extract (at this point you can also stir in 3/4 cup of the toasted coconut, although, I prefer to use it all to garnish the top of the pie). Pour the custard into the baked and cooled pie shell and chill 2-4 hours or until firm. Top with whipped cream and the toasted coconut.

*To toast coconut, spread coconut on rimmed baking sheet in an even layer and bake at 325 degrees, tossing often, until lightly toasted, about 12-15 minutes.