Coconut Cream Pie --aka The Best Pie I've Ever Eaten

1 1/2 c. half-and-half

1 1/2 c. coconut milk (a little less than 1 can)

2 eggs

3/4 c. sugar

1/3 c. corn starch

1/4 tsp. salt

1 c. flaked coconut, toasted

1 tsp coconut (or vanilla) extract

1 (9 inch) pie shell, baked

Topping:

1 small carton whipping cream (the kind you have to whip yourself, not cool whip)

1/4-1/2 c. powdered sugar (to taste)

1 tsp. coconut extract

In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly. When it starts to boil a little bit and thickens up to about the consistency of a thick pudding (this takes about 15-20 minutes so BE PATIENT), remove from heat. Stir in 3/4 cup of the coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm.

While pie is cooling, whip together topping ingredients with electric beaters. When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut.

This recipe came from Favorite Family Recipes.