Killer Coconut Cream Pie (GF)

Don't try to make a good thing better.  The night before Thanksgiving I made this pie four times until I finally got it right.  (So glad I got off work early so that I could use that extra free time for three visits to the store...)  I attempted to improve upon my recipe for triple coconut cream pie.  I had the idea that I could make it coconuttier by eliminating the butter and half & half, using coconut sugar, and coconut flour in place of the corn starch.  Plus, other than the eggs it would be practically vegan, and dairy-free!  Unfortunately... there were mixed results.  The coconut sugar made the overall end result look too brown, and coconut flour is just NOT the same for cooking with - the custard never thickened up, and it took on a gritty texture.  So, don't do it.  The crust came out fine with the modification of coconut butter in place of regular butter and I replaced the cup of half & half with coconut milk, but then you have half a can of coconut milk leftover.  Enjoy, and rest assured this is as coconutty as it can get.  My dad's seal of approval?  He says it's killer! :)

Crust

1 1/2 cup shredded coconut

1 1/2 cup fresh unsweetened coconut (not dried)

3-4 tablespoons coconut oil or butter, melted

Add the two types of coconut to the bowl of a food processor and blend for a few seconds, until coconut is chopped and thoroughly integrated.  Drizzle the butter over the coconut and blend again.

Pat the mixture into a 9-inch pie pan using the bottom of a measuring cup.

Bake at 325 degrees for 10-15 minutes, or until lightly golden.

Filling

3 eggs, or 2 eggs plus one egg yolk
1 and 1/2 cans coconut milk (could probably use two)

1/2 cup sugar

1/4 cup cornstarch

1 pinch salt

1/2 cup of sweetened flaked coconut

1/2 cup fresh unsweetened coconut

1 tsp coconut extract (optional)

In a bowl, beat the eggs.  Whisk in the coconut milk, sugar, cornstarch and salt.  Pour into a saucepan and bring to a boil over medium heat, whisking constantly, until mixture is very thick.  Remove from heat and stir in the coconut and extract, if using.  Pour filling into the cooked crust, cover and chill overnight or for at least four hours.

Topping

1 and 1/2 cups heavy whipping cream

2 teaspoons sugar

1 tsp vanilla extract

1/2 cup of sweetened flaked coconut, toasted

Whip cream with sugar and vanilla until fluffy.  Spread on top of chilled pie.  Top with the toasted coconut and serve.