Coconut Cream Pie

Coconut Cream Pie

 Ingredients: 

3 cups half n' half
2 eggs
3/4 cup sugar
1/2 cup flour
1/4 tsp salt
2 tsp vanilla

 Directions:

Spread 1 cup coconut on baking sheet. Bake @ 350 for 5-7 mins, stir occasionally. Combine half n' half, eggs, flour, sugar & salt in saucepan. Bring to boil over low heat, stir constantly. Remove from heat & add vanilla & 3/4 cup coconut. Pour into baked pie shell & chill for 2-4 hrs or until firm. Top with whipped cream & remaining coconut.

Variations:

Lime Whipped Cream

Ingredients:

1 ¼ cups heavy cream
zest of ½ lime


Directions:

In a small saucepan, heat the cream with the lime zest until it just comes to a boil.  Remove from heat, pour limey cream into a small airtight container, and refrigerate overnight.

Strain limey cream to remove lime zest.  By hand or using a stand mixer with a whisk attachment, whip cream with cornstarch and confectioners sugar until it holds firm peaks.