Old Fashioned Coconut Cream Pie

* made for mom's birthday

Ingredients

• 1 1/2 c half and half
• 1 1/2 c. coconut milk
• 3 egg yolk
• 3/4 cup white sugar
• 1/3 c cornstarch
• 1/4 teaspoon salt
• 1 cup flaked coconut, ( toast some for the top)
• 1 teaspoon vanilla extract
• Recipe for graham cracker crust
• 1 cup real whip topping

Directions

1. In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
2. Top with whipped topping, I used 1/2 C whipping cream, 1/4 C sugar, 1 t vanilla. Whip til stiff peaks form, and top the pie. Then top with remaining 1/4 cup of coconut.
3. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

Can do custard in microwave for 5 minutes, stirring every minute


Graham Cracker Crust:


1 1/2 c. crushed graham crackers
1/4 c sugar
1/3 c. butter, melted


In a small bowl, combine the crumbs and sugar; add butter and blend well.  Press onto the bottom and up the sides of an ungreased 9 inch pie plate.  Refrigerate for 30 minutes before filling or bake a 375 for 8-10 mins or until crest is lightly browned.  Cool on wire rack before filling.