COCONUT CREAM PIE; Coconut Cream Pie has been a national indulgence
throughout American history. It's a creamy, silky concoction with coconut pudding filling that's topped with whipped cream and more toasted coconut to boot.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coconut Cream Pie
Categories: Pies, Pastry, Desserts, Dairy
Yield: 6

1 (9") pre-baked pie crust
1 c Shredded sweetened coconut;
- toasted, divided
14 oz Can unsweetened coconut milk
1 1/2 c Half & Half; divided
1/2 c Granulated sugar
1/4 ts Salt
1/3 c Cornstarch
4 lg Egg yolks
3 oz Cream cheese; diced
1 ts Vanilla extract
1/2 ts Coconut extract; to taste

MMMMM-------------------------TOPPING--------------------------------
fresh whipped cream; lightly
- sweetened
Shredded, sweetened coconut;
- toasted

In a medium saucepan combine coconut milk, 1 cup half
and half, granulated sugar and the salt.

Set mixture over medium heat, and bring mixture nearly
to a boil, stirring occasionally.

Meanwhile, in a small mixing bowl whisk together
remaining 1/2 cup half and half and cornstarch until
well blended.

In another small mixing bowl, whisk together egg yolks.
Slowly pour 1/2 cup of the hot milk into the egg yolk
mixture, whisking constantly (to temper the eggs).

Pour egg yolk mixture and cornstarch mixture into
saucepan, stirring constantly. Cook, stirring
vigorously, for 2 - 3 minutes.

Remove from heat and add in cream cheese, vanilla
extract and coconut extract; stir until well blended.

Stir in 1/2 - 3/4 cup coconut, reserving the rest for
topping on the finished pie.

Pour mixture into baked pie crust. Cover with plastic
wrap and chill 2 - 3 hours.

Top with whipped cream and the toasted coconut.

Store in an airtight container in the refrigerator.

RECIPE FROM: https://tastesbetterfromscratch.com

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... The food at school cafeteria isn't awful. It's digestively challenged

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