Coconut Cream Pie

fortysomething.ca

Michelle

I love to bake and cook, love to try out new recipes that are healthy and delicious

1 9-inch pie shell, pre-baked

subheading: For the Filling:

1 ½ cups coconut milk (1 can, full-fat or lite)

1 ½ cups half and half cream (10%) (You could use whole 3.5% milk, as an alternative)

2 eggs

¾ cups white sugar

⅓ cup cornstarch

¼ tsp. salt

¼ cup sweetened shredded coconut, run through a food processor or use as is (I like mine in a little smaller pieces, so I process a bit to chop)

1 tsp. vanilla extract

subheading: For the Topping:

½ cup whipping cream (35%), whipped

1 to 2 tsp. sugar

⅓ cup sweetened shredded coconut, toasted (*see below for instructions)

Directions at fortysomething.ca

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