Ingredients
The following ingredients have 8 Servings
- 9” pre-baked (blind baked) pie shell
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups half and half
- (can substitute one can of coconut milk and 1 cup of half and half instead)
- 4 egg yolks (slightly beaten)
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- 1 cup sweetened toasted coconut
- 2 cups heavy cream
- 2 teaspoons unflavored gelatin
- 8 teaspoons cold water
- 2/3 cup sifted powdered sugar
- 1 1/2 tablespoons pure vanilla extract
Instruction
- Combine sugar, cornstarch and salt in a saucepan. Mix with a wooden spoon.
- Whisk in half and half and half and egg yolks together in a medium bowl. Gradually whisk into the sugar and cornstarch mixture. Bring to boil over medium heat, stirring constantly. Cook until thick stirring constantly
- Remove from heat. Add flavorings, butter and one cup coconut. Mix together and pour hot filling in the baked pie shell. Cover with plastic wrap and cool for one hour.
- When pie is cool, top with whipped cream.
