Paula’s Coconut Cream Pie

INGREDIENTS:

2 premade pie dough rounds

2 cups whole milk

1 ( X oz) can unsweetened coconut milk

7 egg yolks

1 cup sugar

⅓ cup cornstarch

½ teaspoon salt

2 cups sweetened coconut flakes

1 teaspoon vanilla extract

1 teaspoon coconut extract

¼ cup sweetened coconut flakes, toasted

WHIPPED TOPPING

2 cup heavy whipping cream, cold

⅓ cup powdered sugar

1 teaspoon coconut extract

DIRECTIONS:

Preheat oven to 350 degrees F.

Roll dough into a rectangular shape and fit to a 9×13 inch baking dish.

Crimp edges and pierce the bottom of the dough with a fork to prevent rising. Bake for 10-12 minutes or until golden brown. Set aside to cool.

In a heavy bottom saucepan, add milk, coconut milk, egg yolks, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until mixture has thickened to a pudding consistency. Do not let the mixture boil.

Remove filling from heat and stir in coconut flakes, coconut extract, and vanilla extract.

Spoon filling into the pie crust and cool at room temperature for about 12 minutes. Cover tightly and refrigerate for 3 hours or until set …