COCONUT CREAM PIE

Made with coconut milk for extra creamy, coconut flavor! Best part? The custard. And I totally made it in the microwave. Ingredients 1 13.5 oz can coconut milk 1½ cups half and half 2 eggs + 1 egg yolk, beaten ¾ cups granulated sugar ½ cup corn starch ¼ tsp salt 2 cups sweetened flaked coconut, divided 1 tsp coconut extract (or vanilla) 1 deep dish pie shell, baked and cooled (I used Pillsbury) 1 cup heavy whipping cream 2 Tbls powdered sugar 1 tsp vanilla or coconut extract Instructions Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large, microwave safe bowl. (I use my large Pyrex measuring cup.) Stir. Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes. Stir in 1½ cups coconut and coconut extract. Pour coconut custard into cooled pie shell. Refrigerate for at least 2 hours. Preheat oven to 350 degrees. Spread coconut on baking sheet and bake for 5-7 minutes stirring occasionally, until golden brown. Keep continuous watch on the coconut - it burns easily. Whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form. Spread whipped cream on top of coconut custard and sprinkle with toasted coconut. Keep refrigerated.

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