Kittencal'S Bakery Coconut Cream Pie - cooking recipe

Ingredients

1 (9 inch) deep dish pie shells, baked (a 10-inch is even better!)
1 1/4 cups 18% table cream (or use half and half cream)
1 1/4 cups coconut milk (or use 2-1/2 cups of 18% table cream or half and half cream)
1 cup sweetened flaked coconut (use soft finely flaked coconut only)
3/4 cup white sugar, divided
1/4 cup cornstarch
2 eggs
2 teaspoons coconut extract (optional)
2 teaspoons vanilla
1 cup whipping cream, unwhipped
GARNISH
2 tablespoons toasted sweetened flaked coconut

Preparation

In a saucepan, heat half and half with the coconut milk over medium heat, until steaming.
In a large bowl,whisk 1/2 cup sugar with the cornstarch; whisk in the eggs until blended.
Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream.
Return the mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency.
Transfer to a bowl; stir in coconut extract (if using) and vanilla then mix in 1 cup coconut.
Place plastic wrap directly on surface of pudding mixture; refrigerate until cool.
In a bowl, whip whipping cream with 1/4 cup of the remaining sugar to soft peaks.
Set 1-1/2 cups of the whipped cream aside to use for topping.
Fold the remaining whipped cream into the cooled filling; spread into pie shell.
Using a piping bag, or with a spoon, garnish top with reserved whipping cream.
Sprinkle with 2 tablespoons toasted coconut.
Refrigerate for 1 hour, or until set or for up to 1 day.