Coconut Cream Pie
1 13.5 oz. can coconut milk
1 1/2 cups milk (whole or 2%, your choice)
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3/4 cup flaked coconut
1/4 cup toasted flaked coconut
2 (9 inch) graham cracker crust pie shells
1 container frozen whipped topping, thawed
1. Toast 1/4 cup coconut by spreading on a cookie sheet and baking at 350 degrees until just golden, about 5 minutes. (Don’t overcook or coconut turns bitter).
2. In a medium saucepan, combine milks, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup flaked (untoasted) coconut.
3. Pour into a pie shells (today I’m using a premade graham cracker crust, but you can use whatever you like) and chill 2 to 4 hours, until firm.
Before serving, spread each with whipped cream and sprinkle the toasted coconut across the tops.
Makes 2 pies; one to have and one to share.
I don't do this, I make a deep dish pie, using a 10" deep dish pie pan. The Paula Deen glass pie plates sold at Wal-mart are perfect for this recipe. It only makes one pie, though.