Old-Time Mile High Coconut Cream Pie

• 15 ounces, fluid Coconut Cream
• 16 ounces, fluid Half-and-half
• 3 whole Egg Yolks
• 3/4 cups White Sugar
• 1/2 cups Cornstarch
• 1/4 teaspoons Salt
• 1-1/2 cup Flaked Sweetened Coconut
• 1 teaspoon Vanilla Extract
• 1 whole 9" Pie Shell, Baked According To Your Recipe Or The Package Instructions If You Use Store Bought
• 1 container Frozen Whipped Topping, 8 Ounces

1. Combine the coconut cream and enough of the half-and-half to equal 3 cups liquid total. Add this mixture into a medium-sized saucepan with the egg yolks, sugar, cornstarch, and salt. Bring to a boil, then lower heat to low heat, stirring constantly until the mixture is thickened. (Or, you can heat in the microwave for 5 minutes, stirring after each minute, until thickened). Remove from heat, and gently stir in 1 1/2 cups flaked, sweetened coconut (more or less to taste; I like lots) and vanilla extract. Pour into a 9" prepared pie shell of choice and refrigerate until firm, about 2-4 hours.
2. When ready to serve, top with whipped topping, and extra coconut, toasted if you prefer.
3. (To toast coconut: spread it out in an ungreased pan and bake in a 350 degree F oven for 5-7 minutes, or until golden brown, stirring occasionally).

fluid coconut cream, egg yolks, white sugar, cornstarch, ubc, coconut, vanilla, pie shell, topping

Taken from tastykitchen.com/recipes/desserts/old-time-mile-high-coconut-cream-pie/ (may not work)