COCONUT CREAM PIE

Steps:

• For the toasted coconut: spread coconut evenly on a rimmed baking sheet. Place into a 350 degree oven for about 6-8 minutes until just beginning to brown. Set aside to cool.
• Pour the coconut cream into a 4 cup glass measure with a pouring spout. Pour in half-and-half to equal 24 oz.
• Beat the egg yolks together. Then whisk them into the coconut cream/half-and-half mixture. Set aside.
• Whisk together the sugar and the corn starch in a heavy-bottomed 3-4 quart saucepan over medium-low heat.
• Very slowly pour the egg milk mixture into the saucepan, whisking together constantly.
• Bring the custard cream to a boil. Switch to a silicone spatula or a wooden spoon, and continue to stir constantly for another minute or so.
• Remove from heat. Stir in butter, coconut, vanilla, and salt.
• Let cool to room temperature. Spread into baked pie shell. Cover loosely with plastic wrap and chill in the refrigerator until set, about 45 minutes.
• Just before serving, whip about 2 cups of whipped cream to spread over the pie. Sprinkle the toasted coconut over the whipped cream. You could use whipped cream in a can if you like.
• VARIATION: Can't decide whether you want coconut cream or banana cream pie? Have BOTH. Slice a couple of fresh bananas. crust with the bananas. Spread on half the coconut cream, add another layer of bananas. Spread on the remaining custard and one more layer of bananas. YUMMY!