Sprinkle with 2 tablespoons toasted coconut. For the Custard 2 large eggs 2 large egg yolks cup granulated sugar 2 tablespoons all-purpose flour, packed 2 tablespoons cornstarch, packed Pinch salt. This is the ulitmate Coconut Cream Pie Its starts with a buttery flakey pie crust then its layered with a rich and luscious (non-runny) coconut custard, fluffy whipped cream and finished with toasted coconut.Using a piping bag, or with a spoon, garnish top with reserved whipping cream.Fold the remaining whipped cream into the cooled filling spread into pie shell.Set 1-1/2 cups of the whipped cream aside to use for topping.In a bowl, whip whipping cream with 1/4 cup of the remaining sugar to soft peaks.Place plastic wrap directly on surface of pudding mixture refrigerate until cool.Transfer to a bowl stir in coconut extract (if using) and vanilla then mix in 1 cup coconut.Return the mixture to saucepan cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency.If too dry, continue adding water until the crust comes together and is clumpy. Add 6 tablespoons of water, using a fork, mix until combined. Using a pastry blender, cut butter into pea-size pieces. Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream. In a medium mixing bowl whisk together the flour, sugar, salt.In a large bowl,whisk 1/2 cup sugar with the cornstarch whisk in the eggs until blended. In a medium mixing bowl whisk together the flour, sugar, salt.In a saucepan, heat half and half with the coconut milk over medium heat, until steaming."This is a bakery-quality coconut cream pie, if you are searching for an everyday ordinary pie then pass this by, but if you want the best coconut cream pie on the face of this earth and one that brings you rave reviews then I suggest this recipe, this is one I developed years ago, it's the addition of whipped cream that makes this special, if you are only using the table cream I strongly suggest to use the 2 teaspoon coconut extract, and if you *are* going the coconut milk method, just use one 398-ml can of a good quality coconut milk with half and half cream to measure 2-1/2 cups and still add in the the coconut extract, the more coconut flavor the better I say, then proceed with same directions, if you don't want the texture of shredded coconut in the filling you may omit if desired, really this pie has so much flavor you won't even miss it! - To make it a Pina Colada pie, add 2 tbsp dark rum into the whipped cream, and fold 1/2 cup drained crushed pineapple into filling with whipped cream, plan ahead there is a chilling time for the pie - see my recipe#66929"
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