Difficulty: Easy - for beginners
1 9" Pie crust, baked according to directions for cream pie
1 13.5 oz can coconut milk
1-1/4 cups (approx) Half & Half (enough added to coconut milk to make 3 cups)
3 egg yolks
3/4 cup sugar
1/3 cup cornstarch
1/4 t salt
1 cup coconut
1 tsp coconut extract
Mix all in doiuble boiler - cook, stirring constantly until thickened. Stir in 1 cup coconut + 1 tsp. coconut extract. Let cool, then pour into prepared pie crust. Refrigerate 3-4 hours.
Meanwhile ... spread 1 cup coconut on cookie sheet and toast in 400 deg. oven 4-5 minutes.
When pie has cooled, mix 1 carton Cool Whip + 2 T confectioner's sugar + 1 T coconut extract. Spread on top.
YUM YUM!! Be ready to make another one ... this one won't last!