Old Fashioned Coconut Cream Pie

Ingredients

• 1 cup sweetened flaked coconut
• 1 1/2 cups coconut milk
• 1 1/2 cups heavy cream
• 2 eggs, beaten
• 3/4 cup white sugar
• 1/3 cup corn starch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup freshly-whipped cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
3. In a medium saucepan, combine the coconut milk, cream, eggs, sugar, corn starch and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
4. Pour the filling into the pie shell and chill until firm, about 4 hours.
5. Top with whipped topping and with the reserved coconut.
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