Twelve days of Christmas baking: day four (Coconut cream pie)

If you make anything that I post during these 12 days, make this pie. Oh my goodness...I'm still dreaming about this pie. Tim loves coconut cream pie, and although I love coconut, I have never been a huge fan of this pie because of the texture. Determined to alter the texture, I decided to put the coconut in the food processor before adding it to the custard. I hoped the coconut would turn into a fine powder. It didn't quite do that, but it did make the coconut flakes smaller and more edible for me.

I took this pie to a party, and it was gone in seconds. I'm telling you to make this because you'll love me and your guests will love you. I promise.

Dreamy Coconut Cream Pie
1 cooked pie crust

Toasted Coconut Topping
1/2 cup flaked, sweetened coconut

Spread coconut evenly on a cookie sheet and bake at 350 degrees for 8-10 minutes. It should just be golden brown.

Coconut Custard
1 1/2 c. coconut milk
1 1/2 c. half and half
5 egg
3/4 c. sugar
4 Tbsp. cornstarch
1 Tbsp. butter
1/4 tsp. salt
1 1/2 c. flaked, sweetened coconut (put in food processor first...steps below)
1 1/2 tsp. vanilla

Mix coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.

Put coconut in the food processor and pulse for several minutes until coconut is no longer stringy.

Add sugar and cornstarch to a saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add it to the sugar and cornstarch, whisking together constantly.

Bring custard mixture to a boil. Switch to wooden spoon and continue to stir constantly. Boil one minute. Remove from heat and add butter, coconut, vanilla, and salt.

Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about an hour.

Whipped topping
2 c. heavy whipping cream
1/4 c. powdered sugar
1 tsp. vanilla

Add powdered sugar to whipping cream in large bowl. Whisk with an electric mixer until stiff peak forms. Add vanilla and whisk just until combined.

Spread whipped cream on top of coconut custard. Refrigerate until ready to serve (at least 3 hours).

When ready to serve, top with toasted coconut.

Adapted from Add a Pinch.