Coconut Cream Pie

A Surprise for my mom... Coconut Cream Pie :). I'll have to add the whipped cream once we get to Corry.


Ingredients:
1 1/2 cups half-and-half*
1 1/2 cups cream of coconut or milk (13.5 oz can)
3 eggs, jumbo
1/2 cup + 2tablespoons sugar
1/4 cup corn starch
1/4 teaspoon salt
1 cup flaked, fresh or frozen coconut,divided
1 teaspoon vanilla or coconut extract
1 (9 inch) deep dish pie shell, baked
Whipped Cream*
1 (small) carton whipping cream
2 tablespoons 10x sugar
1 teaspoon vanilla or coconut extract


*I use non dairy creamer in place of half-and-half and non dairy whipped topping in place of the whipped cream.


Directions:
1) In a large microwave safe bowl, combine the coconut cream/milk, half-and-half, salt, eggs, sugar and corn starch.
2) Heat for 1 minute increments in the microwave, whisking at the end of each minute, until the mixture becomes the consistency of a thick custard.
3) Add in the vanilla/coconut extract and 3/4 cup coconut and stir until well combined.
4) Pour into the baked pie shell and chill 2-4 hours, or until firm.
5) Toast 1/4 cup of the coconut to sprinkle on top of the finished pie.
6) Combine the cream, 10x sugar and whip until stiff peaks form. Add 10x sugar and re-whip.
7) Top the chilled pie with the whipped cream and sprinkle the coconut on top of the cream.
8) Store the finished pie in the refrigerator.