THE Best Coconut Cream Pie

Even though I try to eat healthy and watch my weight, I pretty much make some kind of dessert every weekend.  Why should my 13 yr old son and husband suffer just because I don't want to be tempted, right?? 

While cookies tend to be my favorite treat, this pie is my favorite as far as "cream pie" goes.  After many attempts at making the perfect coconut cream pie, I believe I have achieved greatness with this one!  To me it is perfect in all things - flavor, texture, thickness, etc.

I also think coconut and chocolate go well together, so I think in the future I will attempt this pie with a chocolate cookie crust.....mmmm, doesn't that sound good?  I will have to experiment with that idea soon!  Needless to say, the pie you see here didn't last more than two days and we all fought over the last piece ☺

Coconut Cream Pie

1 1/2 cups of half & half
1 1/2 cups coconut milk
3/4 cup sugar
1/3 cup corn starch
2 eggs
1/4 tsp salt
1 1/2 cups coconut, toasted
1 tsp vanilla
1, 9 inch pie shell, baked and cooled
1 cup frozen whipped topping, thawed 

Toast coconut:  spread coconut onto ungreased cookie sheet and bake at 350 for about 5-7 minutes until golden brown.  Stir occasionally and watch closely to make it doesn't burn. 

In a medium saucepan, combine the half & half, coconut milk, sugar, corn starch, salt and eggs.  Bring to a boil over medium heat, stirring constantly, until thickened.  Remove from heat and stir in 1 cup of the toasted coconut and the vanilla. Pour into the cooled pie shell and place in the refrigerator for 2-4 hours, or until firm. 


Top chilled pie with the whipped topping and sprinkle with the remaining 1/2 cup toasted coconut.  Note:  I use Cool Whip because I find that when I use homemade whipped cream it just doesn't hold up well - after a little time the homemade whipped cream tends to deflate.