Liz tops this recipe with pumpkin pie and the result is amazing!
Prep: 20 mins
Total:4 hrs 50 mins
Yield:1 9-inch pie
- 1 cup sweetened flaked coconut
- 1 1/2 cups coconut milk
- 1 1/2 cups heavy cream
- 2 eggs, beaten
- 3/4 cup white sugar
- 1/3 cup corn starch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup freshly-whipped cream
Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the coconut milk, cream, eggs, sugar, corn starch and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.