I won a pie recipe contest! Which means I have an award-winning pie recipe! (Forgive me! All the exclamation points! I never win anything!) Thanks go to killashandra at Fulltime in NM for all the excitement, which now inspires me to bake, you guessed it, another pie. This one is creamy and sweet and full of coconut flavor:
1 13.5 oz. can coconut milk 1 1/2 cups milk (whole or 2%, your choice) 3 eggs 3/4 cup white sugar 1/2 cup all-purpose flour 1/4 teaspoon salt 3/4 cup flaked coconut 1/4 cup toasted flaked coconut 2 (9 inch) graham cracker crust pie shells 1 container frozen whipped topping, thawed
Toast 1/4 cup coconut by spreading on a cookie sheet and baking at 350 degrees until just golden, about 5 minutes. (Don’t overcook or coconut turns bitter).
In a medium saucepan, combine milks, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup flaked (untoasted) coconut.
Pour into a pie shells (today I’m using a premade graham cracker crust, but you can use whatever you like) and chill 2 to 4 hours, until firm.
Before serving, spread each with whipped cream and sprinkle the toasted coconut across the tops. Makes 2 pies; one to have and one to share.