Coconut Cream Pie
- 3/4 cup sugar, divided
- 1/4 cup cornstarch
- 2 cups half-and-half
- 4 egg yolks
- 3 tablespoons butter
- 1 cup flaked coconut
- 2 teaspoons vanilla extract,divided
- 1 baked (9-inch) pastry shell
- 1 cup whipping cream
- Garnish: toasted coconut chips
- Combine 1/2 cup sugar and cornstarch in a heavy saucepan; gradually whisk in half-and-half and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Remove from heat.
- Stir in butter, coconut, and 1 teaspoon vanilla. Cover tightly with plastic wrap, and cool to room temperature. Spoon custard mixture into pastry shell, and chill 30 minutes or until set.
- Beat whipping cream at high speed with an electric mixer until foamy; gradually add remaining1/4 cup sugar and remaining 1 teaspoon vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie. Garnish, if desired.
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