1 1/2 cups of coconut milk

1 1/2 cups heavy cream

3 eggs (the 3rd one, just the yolk)

3/4 cups of sugar

1/2 cup corn starch

1/4 teaspoon salt

1 cup of coconut flakes (3/4 in pie, 1/4 toasted on top)

1 teaspoon vanilla extract

1 9 inch pie shell, baked

1 cup of whipped cream topping

Bake the pie shell (frozen shells should take between 9 and 15 minutes to bake at 375-400 degrees, but follow the specified directions). Set aside.

In a saucepan, combine coconut milk, heavy cream, eggs, sugar, corn starch and salt.  Bring to a boil over low heat, stirring constantly.  It should take between 20 and 30 minutes. 

 

Remove the mixture from heat.  Mix in the vanilla and 3/4 cup of coconut flakes.  Pour into the pie shell.  Place in refrigerator for at least 2 hours (preferably at least 4).

 

Check out my recipe for whipped cream topping to see how to top the pie.

 

Once the pie has been in the fridge for 2-4 hours, pour the topping on.  Then toast the remaining 1/4 cup of coconut (I put them on a butter sprayed sheet in the toaster oven on low-medium toast setting - watching them to keep them from burning -- alternately, you could put them in the oven at 350 degrees for 5-7 minutes, stirring occasionally - or even in a medium-hot skillet with a tablespoon of melted butter).  Spread the toasted coconut over top of the pie.