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Kittencal's Bakery Coconut Cream Pie

Created by KittenCal on June 19, 2013

1 baked (9 or 10-inch) pie pastry (deep dish - NOTE: 10-inch is better to use!)
1 1/4 cups 18% cream (or use half and half cream)
1 1/4 cups coconut milk (or use 2-1/2 cups of 18% table cream or half and half cream)
1 cup sweetened flaked coconut (use soft finely flaked coconut only)
3/4 cup granulated sugar (divided)
1/4 cup cornstarch

Step 1: In a saucepan, heat half and half with the coconut milk over medium heat, until steaming.
Step 2: In a large bowl,whisk 1/2 cup sugar with the cornstarch; whisk in the eggs until blended.
Step 3: Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream.
Step 4: Return the mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency.
Step 5: Transfer to a bowl; stir in coconut extract (if using) and vanilla then mix in 1 cup coconut.
Step 6: Place plastic wrap directly on surface of pudding mixture; refrigerate until cool.
Step 7: In a bowl, whip whipping cream with 1/4 cup of the remaining sugar to soft peaks.
Step 8: Set 1 1/2 cups of the whipped cream aside to use for topping.
Step 9: Fold the remaining whipped cream into the cooled filling; spread into pie shell.
Step 10: Using a piping bag, or with a spoon, garnish top with reserved whipping cream.
Step 11: Sprinkle with 2 tablespoons toasted coconut.
Step 12: Refrigerate for 1 hour, or until set or for up to 1 day.