Coconut Cream Pie

Coconut. Cream. Pie.  Do I need to write anything else? Isn't that enough to get you drooling?
 Answer these questions: Is your favorite chocolate bar Bounty? Do you dive into the Pesach Macaroon container as soon as they are purchased? Do you keep at least 3 cans of coconut milk in your pantry just because? Do you insist on buying only coconut scented candles, soap, and or shampoo?  If you have answered yes to 3 out of 4 of these questions then you are a coco-nut like me and  you have surely already indulged before in some coconut cream pie. Perhaps, however, you have never attempted to make it yourself. Well, I am here to tell you that it is way too easy not to do yourself and tastes too darn good not to make often. Make it dairy, make it pareve-JUST MAKE IT! In order not to leave you in the lurch I am available for taste testings when ever said pies are made. Enjoy!


1 9 inch Graham Cracker pie crust (purchased or home made)
2 2/3 cups coconut milk, soy/rice milk or regular milk
1 large egg
1/2 cup sugar
1/4 cup corn starch
1/4 tsp salt
1 tsp vanilla
1 tsp coconut extract (optional but yummy)
1 1/3 cups sweetened coconut flakes
1 cup whipped cream (can substitute pareve but omit the sugar below)
2 Tbl sugar
1/2 tsp coconut extract
1/2 cup coconut flakes, toasted

In a sauce pan whisk the egg and milk together well. Over medium heat add the sugar, corn starch and salt and whisk constantly until thickened (until it coats the back of a spoon well). Remove from heat and add the vanilla, coconut extract and coconut flakes. Pour into pie crust, place a piece of plastic wrap directly on top and refrigerate for at least an hour. Meanwhile whip the cream with the sugar and coconut extract. In a saute pan toast the  1/2 cup of coconut by placing it in the pan over low heat and shaking, mixing it every so often till it turns lightly golden (make sure not to burn it.) Once the pie is cooled top with whipped cream and toasted coconut.