I pie crust (store bought or homemade)

1/2 cup of sugar

1/4 cup of corn starch

4 egg YOKES

2 cups of half and half

1 and 1/2 tsps of vanilla extract

1 cup of sweetened coconut

2 cups of heavy whipping cream

1/3 cup of sugar

1 and 1/2 tsps of vanilla extract

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Pie Crust:

Preheat oven to 450, bake pie crust for 10 to 12 minutes or until golden brown. Let cool.

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Toasted coconut:

Toast a big handful of sweetened coconut in oven until golden brown. It takes just a couple minutes at 400. Make sure to stir it as it is browning. Keep an eye on it because it can burn quickly.

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Custard:

Mix 1/2 cup of sugar with 1/4 cup of corn starch In a separate bowl, whisk 4 egg YOKES until smooth

Add 2 cups of half and half

Combine the egg mixture with the dry mixture

Once mixed thoroughly, turn heat on to medium/low

Mix continuously until thickened

As you are mixing, add 1 and 1/2 tsps of vanilla extract

(The smell is incredible!!)

 

DO NOT STOP MIXING! You could get scrambled eggs!

We had to make this custard 3 times because we over cooked and then undercooked! The third time was the charm!

 

Once thickened, remove from heat and add 1 cup of sweetened coconut

Let cool for 1/2 an hour 

Add cooled custard to cooled pie crust

Cover with syran wrap, place in refrigerator for 30 minutes to several hours.

 

Whip Cream:

In a chilled bowl add 2 cups of heavy whipping cream, 1/3 cup of sugar, and 1 and 1/2 tsps of vanilla extract

Blend until stiff peaks form

Add whip cream to chilled coconut cream pie and sprinkle with toasted coconut

 

Serve and ENJOY!! We sure did!! :))