A super coconutty and creamy pie that will definitely be making frequent appearances on our table if Baldy has anything to say about it! Makes a 9 inch pie. From My Kitchen Cafe.
1 can coconut milk
Half-and-half or heavy cream (enough to add to the coconut milk to make 3 cups)
3 egg yolks
¾ cup white sugar
1/3 cup cornstarch
¼ teaspoon salt
1 cup flaked coconut, toasted*
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 recipe graham cracker crust
Fresh Whipped Cream, lightly sweetened (1 cup heavy cream, 2 tablespoons confectioner's sugar, 1/2 teaspoon vanilla extract).
In a medium saucepan, combine half and half, coconut milk, egg yolks, sugar, cornstarch and salt. Bring to a boil over medium to medium-low heat, stirring frequently at first, then constantly as mixture starts to thicken and begins to simmer, 8 to 10 minutes. Once mixture simmers, continue to cook, stirring constantly, for 1 minute longer. Mixture will become very thick. Remove from heat, and stir in ¾ cup of the toasted coconut, coconut extract and the vanilla extract. Pour into baked and cooled graham cracker crust and chill 2-4 hours covered with plastic wrap. Top with whipped cream and the remaining ¼ cup of toasted coconut.
*To toast coconut, spread coconut on rimmed baking sheet in an even layer and bake at 325 degrees, tossing often, until lightly toasted, about 5-10 minutes. Watch closely it will turn golden quickly, lower oven to 300 degrees if using a dark non-stick pan.