Coconut Cream Pie - Finished!

The finished product :)


Ingredients:
1 1/2 cups half-and-half*
1 1/2 cups cream of coconut or coconut milk (13.5 oz can of either Coco Lopez or Goya Coconut Milk (Leche de Coco))
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. Spread the coconut in a thin layer on a microwave safe plate, "nuke" it for 1 -2 minutes (depends on the microwave) being careful not to burn. Watch this carefully as it doesn't take much time to go from browned to burnt!
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.