Coconut Cream Pie

For Beltane This year,  I took Vadora out to Eat For Dessert We Had Coconut Cream Pie
it was so Light and Fluffy and Creamy it melted in our mouths 



9 inch pie shell, baked (store bought is fine)


You need 
1 can cream of coconut (I use Thai Kitchen Organic Coconut milk but you can use your favorite type)

n Organic Coconut milk but

1 1/2 cups half and half
3 egg yolks
3/4 cup sugar
1/2 cup cornstarch
1/4 tsp. salt
1 cup shredded sweetened coconut
1 tsp vanilla extract
2 cups whipping cream
1/2 cup powdered sugar
1 cup shredded sweetened coconut, toasted*

Directions

In a medium saucepan, combine the cream of coconut, half and half, eggs yolks, sugar, cornstarch and salt. Heat over medium low heat, while whisking constantly, until mixture comes to a low boil-about 10 minutes.
Remove from heat and fold in the shredded coconut and the vanilla extract.

Pour into the cooled pie crust and refrigerate several hours, until firm (I let mine set up overnight).
For the topping, whip the cream with the powdered sugar and spread or pipe onto pie.
Sprinkle with toasted coconut.

Serve and Enjoy  

*To toast coconut: preheat oven to 350 degrees. Spread coconut evenly on a baking sheet, and bake 8-10 minutes, until golden brown.