Real Old Fashioned Coconut Cream Pie

A Slice of  Coconut Cream Pie



Coconut custard cooking




Adding  coconuts




Toasted coconut flakes for the toppings




Cooling  the custard




Adding the  real whipped cream




Finished  Product!!!

I got the recipe from all recipes.com but tweaked a little using frozen shredded coconut from the Asian store and used a good quality canned coconut cream, I used the Thai Kitchen brand with red label all natural no preservatives- no sulfites!My picky son said its ''Delish mom'', so It must be good, next time I'll make some for the church Christmas dinner  and see what the senior ladies have to say(including my mom in law).


1(9 inch) pie shell,baked
1 can coconut cream plus enough half and half to make it into total 3c. all together
3 egg yolks
1/2c. corn starch
3/4c. white sugar
1/4t. salt
1t. real vanilla extract or coconut extract
1c. frozen real coconut  flaked (thawed)
1/4 c. unsweetened coconut big flake if you can find them or just plain coconut flake will do( found in the baking section of your grocery store)

 For the whipped topping:

1c.heavy whipping cream
3T. powdered sugar

1. In a  medium saucepan,combine half and half/coconutcream mixture,yolks,sugar,cornstarch,salt.Bring it to boil over low heat,stirring constantly.Remove from heat and stir 1c. of thawed coconut flake and vanilla or coconut extract.Pour into baked pie shell and chill for2-4 hours, or until firm.
2. For the whipped topping- beat the cold heavy whipping cream until soft peak form (like a shaving cream consistency)add 3T. powdered sugar and whip some more.Set aside to chill .
3. Top with whipped cream and toasted coconut!!

note: To toast coconut,spread it in an ungreased pan and bake for 5-7 minutes at 350 or until golden brown,stirring  occasionally.