Fluffy Coconut Cream Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
• Pour the filling into the pie shell and chill until firm, about 4 hours.
• Top with whipped topping and with the reserved coconut.

Steps:

• Bake crust and let cool completely. Place Coconut in food processor and shred to a finer coconut. Toast 1/3 cup coconut in oven on a cookie sheet at 350 degrees F. Watch closely, coconut will burn easily, when light gold, remove from oven and cool; set aside.
• Separate egg yokes and beat to mix together. In a medium sauce pan, combine sugar and corn starch, slowly stir in half and half. Heat over medium low heat, stirring constantly as mixture will form lumps easily. When mixture begins to thicken slightly, reduce heat and add one cup of custard to the beaten egg yokes; blend well. Return egg mixture to remaining custard. If mixture is not thick enough, mix 1 Tbsp of corn starch with 1/4 cup of milk and slowly stir into custard until thickened. Stir in one cup of coconut, butter, vanilla, and coconut extract. Let mixture cool completely then pour by spoon fulls into prepared pie crust and smooth to get an even look.
• In a very cold mixing bowl, beat heavy cream with confectioners' sugar until thickened. Spread over top of pie and sprinkle with toasted coconut, Keep refrigerated.