Coconut Cream Pie

A delicious recipe for Coconut Cream Pie that has an amazing coconut pudding layer, cool whip layer and topped with toasted coconut shreds. Awesome dessert recipe!

INGREDIENTS

• Prepared pie crust of your choice

COCONUT PUDDING

• 2 2/3 cups whole milk
• 1 egg
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 tsp vanilla
• 1 1/3 cup sweetened flake coconut

WHIPPED TOPPING

• 1 cup heavy whipping cream
• 2 tbsp granulated sugar
• 1/2 tsp vanilla
• 1 cup coconut

INSTRUCTIONS
PUDDING

1. In a medium saucepan, whisk milk and egg until completely incorporated. Add your sugar, cornstarch, and salt. Cooking over medium heat, whisk frequently until thickened. Remove saucepan from heat and stir in vanilla then coconut. Pour into your cooled crust (we used Marie Calendar's store bought crust that you bake). Place in refrigerator until chilled, a few hours.

WHIPPED TOPPING

1. Spread your coconut on a cookie sheet or pan. Toast at 350 for about 2-4 minutes, until lightly golden. Sprinkle on top of your pie and eat up!
2. Whip together your cream, sugar, and vanilla until light and fluffy. Spread on top of chilled pie.