Kittencal's Bakery Coconut Cream Pie

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 1 (9 inch) deep dish pie shells, baked (a 10-inch is even better!)
• 1 1/4 cups 18% table cream (or use half and half cream)
• 1 1/4 cups coconut milk (or use 2-1/2 cups of 18% table cream or half and half cream)
• 1 cup sweetened flaked coconut (use soft finely flaked coconut only)
• 3/4 cup sugar, divided
• 1/4 cup cornstarch
• 2 eggs
• 2 teaspoons coconut extract (optional)
• 2 teaspoons vanilla
• 1 cup whipping cream, unwhipped
• 2 tablespoons toasted sweetened flaked coconut

Recipe

• 1 in a saucepan, heat half and half with the coconut milk over medium heat, until steaming.
• 2 in a large bowl,whisk 1/2 cup sugar with the cornstarch; whisk in the eggs until blended.
• 3 gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream.
• 4 return the mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency.
• 5 transfer to a bowl; stir in coconut extract (if using) and vanilla then mix in 1 cup coconut.
• 6 place plastic wrap directly on surface of pudding mixture; refrigerate until cool.
• 7 in a bowl, whip whipping cream with 1/4 cup of the remaining sugar to soft peaks.
• 8 set 1-1/2 cups of the whipped cream aside to use for topping.
• 9 fold the remaining whipped cream into the cooled filling; spread into pie shell.
• 10 using a piping bag, or with a spoon, garnish top with reserved whipping cream.
• 11 sprinkle with 2 tablespoons toasted coconut.
• 12 refrigerate for 1 hour, or until set or for up to 1 day.