Ulitmate Coconut Cream Pie

• Vegetarian

• Refrigerated

  • 1 Egg white
  • 2 Eggs

• Canned Goods

  • 1 can Coconut milk

• Baking & Spices

  • 1/2 cup Cornstarch
  • 1 pinch Salt
  • 1 tsp Vanilla
  • 2 cups Whipped cream or whipped topping
  • 3/4 cup White sugar

• Nuts & Seeds

  • 1 1/2 cups Coconut, Flaked

• Bread & Baked Goods

  • 1 Pie crust or your favorite single pie crust recipe, refrigerated

• Dairy

  • 1 Half & half or light cream

Found on spendwithpennies.com

Description

Ingredients

• 1 refrigerated pie crust or your favorite single pie crust recipe
• 1½ cups flaked coconut
• 1 egg white
• 2 eggs
• 1 can coconut milk (approx. 14 oz)
• half & half or light cream
• ½ cup cornstarch
• ¾ cup white sugar
• pinch of salt
• 1 teaspoon vanilla
• Whipped cream or whipped topping (approx. 2 cups)

Directions

• Preheat oven to 450 degrees. Unroll pie crust and brush with egg white. Sprinkle ½ cup coconut onto the crust and gently press to stick.
• Place in 9 pie pan and poke the bottom with a fork. Bake 10-12 minutes or until lightly browned. Let cool completely.
• Pour coconut milk into a large measuring cup and top to 3 cups with cream. In a large saucepan whisk together eggs, coconut milk/cream, cornstarch, white sugar and salt. Whisk over medium low heat until thick and bubbly. Remove from heat and stir in vanilla and ¾ cup coconut.
• Immediately pour into cooled pie crust and cover with plastic wrap. Refrigerate 4 hours or overnight.
• Remove plastic wrap and top with whipped cream or whipped topping and remaining coconut.