Homemade Coconut Cream Pie

Steps

1. Preheat oven to 450°F. Unroll pie crust (if using pastry type) into a 9" pie plate, & brush with egg white. Sprinkle ½ cup coconut onto the crust and gently press into crust. *

2. Poke the bottom of the crust with a fork. Cover with parchment paper and fill it with beans or pie weights. Bake 10-12 minutes or until lightly browned.

3. Remove parchment and weights and bake for another 10 minutes. Let cool completely.

4. Heat a pan over medium heat and add coconut flakes. Stir until the coconut is lightly browned and fragrant.

5. Pour coconut milk into a large measuring cup and add light cream (you should have about 3 cups liquid).

6. In a large saucepan whisk together eggs, coconut milk/cream, cornstarch, white sugar & salt. Whisk over medium-low heat until thick & bubbly. Remove from heat and stir in vanilla and ¾ cup coconut.

7. Immediately pour into cooled pie crust & cover with plastic wrap touching the filling. Refrigerate 4 hours or overnight.

8. Remove plastic wrap and top with whipped cream or whipped topping & remaining coconut.