GF Coconut Cream Pie

Our oldest son's 24th birthday was approaching and he requested a Coconut Cream pie. Okay. I can do that ~ except I've never made one before. I did some research and found this recipe. I read some of the comments about how others tweaked the recipe and came up with this:

Ingredients:

1 1/2 cups whole coconut milk (1 can)
1 1/2 cups half 'n half
3 egg yolks
3/4 cup organic cane sugar
1/2 cup cornstarch
1/4 teaspoon salt
1 cup sweetened coconut flakes, toasted
1 teaspoon vanilla extract
1 (9inch) pie shell, baked - recipe here

Topping:

1 cup Heavy whipping cream
3 Tablespoons powdered sugar
1 teaspoon coconut extract

Prepare pie crust and roll out in a deep dish pie pan. Cut parchment paper and press gently into dough. Fill with rice to weight down parchment paper and keep dough from bubbling while it bakes. Bake at 350 until golden brown.

While pie crust is baking, toast coconut.

To toast coconut: spread in an ungreased pan and bake in a 350 degree oven for 5 to 7 minutes or until golden brown, stirring occasionally.

Set coconut aside with vanilla extract and prepare custard filling.

Once pie crust is baked, allow to cool while you make custard.

In a medium saucepan, combine milks, egg yolks, sugar, cornstarch, and salt. Bring to a boil over low heat, stirring constantly. Remove from heat and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours or until firm.

Top with whipped topping. *Combine ingredients and whip until thickened. After spreading on top of pie, sprinkle remaining 1/4 cup of coconut on top.

Chill and serve!

Happy Birthday Benjamin!