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COCONUT CREAM PIE

Active Time : 45 minutes
Total Time : 4-5 hours
Serves : 8 servings
INGREDIENTS
  • 1/2 15 ounce package refrigerated pie crust (1 crust)
  • 1 13.5 ounce can light coconut milk
  • 1 1/3 cups half & half
  • 3/4 can granulated sugar
  • 1/3 cup corn starch
  • 3 egg yolks beaten
  • 1/4 teaspoon salt
  • 2 cups sweetened coconut flakes divided
  • 1 8 ounce container frozen original whipped topping thawed
DIRECTIONS

Prepare and bake pie crust according to one-crust package directions; set aside.

In medium saucepan over medium heat, combine coconut milk, half & half, sugar, corn starch, egg yolks and salt. Bring to a boil, stirring constantly. Remove from heat; stir in 1 cup coconut. Pour into baked pie shell. Refrigerate until firm (about 1-2 hours).

Meanwhile, toast remaining coconut according to package directions. Remove pie from refrigerator; top with whipped topping and toasted coconut.