Toasted Coconut Cream Pie

Ingredients

• 9 inch pie shell, baked (store bought or home made)
• 1 can cream of coconut
• 1 1/2 cups half and half
• 3 egg yolks
• 3/4 cup sugar
• 1/2 cup corn starch
• 1/4 tsp. salt
• 1 cup shredded sweetened coconut
• 1 tsp vanilla extract
• 2 cups whipping cream
• 1/2 cup powdered sugar
• 1 cup shredded sweetened coconut, toasted*

Directions

1. In a medium saucepan, combine the cream of coconut, half and half, eggs yolks, sugar, cornstarch and salt.
2. Heat over medium low heat, while whisking constantly, until mixture comes to a low boil-about 10 minutes.
3. Remove from heat and fold in the shredded coconut and the vanilla extract.
4. Pour into the cooled pie crust and refrigerate several hours, or overnight until firm.
5. For the topping, whip the cream with the powdered sugar and spread or pipe onto pie.
6. Sprinkle with toasted coconut.
7. *To toast coconut: preheat oven to 350 degrees. Spread coconut evenly on a baking sheet, and bake 8-10 minutes, until golden brown.