coconut cream pie

I seem to be on a sweets trend lately. I just realized that the last several recipes I’ve posted have all been desserts. Hmmm… I wonder if that says anything about me?? Well, I’m going to continue to feed your sweet tooth through the month of July, with a different pie each week, beginning with my all-time favorite. Warning: this is a calorie bomb. Don’t try to make it low fat or healthy, just enjoy it once a year in all its old-fashioned calorie-laden goodness.

Coconut Cream Pie

• 1 9 inch pie shell, baked and cooled
• 1 1/2 cups coconut milk
• 1 1/2 cups heavy cream
• 3/4 c. sugar
• 1/2 c. flour
• 1/4 tsp. salt
• 2 eggs
• 1 c. flaked coconut
• 2 tsp. vanilla

For whipped cream:

• 2 cups whipping cream
• 1/4 c. sugar
• 1 /2 tsp. vanilla

Spread the coconut evenly over a cookie sheet and bake for 5-10 minutes at 350 degrees, stirring occasionally, until evenly toasted. Watch it carefully because it will burn quickly. Reserve 1/4 cup of the coconut for the top of the pie, and set the rest aside while you make the custard.

In medium saucepan, whisk together coconut milk, cream, sugar, flour, salt, and eggs. Bring to a boil over over medium-low heat, stirring constantly. Remove from heat and stir in 3/4 cup of the toasted coconut and 2 tsp. vanilla. Pour immediately into cooled pie shell. Refrigerate 3-4 hours, or until completely set.

Meanwhile, whip cream until thick, but not stiff. Add in sugar and vanilla, and beat until firm peaks form. Spread cream over cooled pie and sprinkle with remaining toasted coconut just before serving.