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Toasted Coconut Velvet Pie
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3/4 cup sugar
1/3 cup cornstarch
1/2 tsp. salt
5 egg yolks
2 tbl. margarine
1 1/2 tsp. vanilla
1 15-oz. can cream of coconut
1/2 cup half-and-half
1 9-inch prebaked pie shell
1 cup shredded coconut
1/2 cup whipping cream
Combine sugar, cornstarch and salt in large saucepan over medium heat; cook until thick and bubbly, stirring constantly. Once boiling, stir for 1 more minute, then remove from heat.
Beat egg yolks slightly in a small bowl. Stir a small amount of sugar mixture into the yolks. Then slowly pour warmed yolks back into saucepan, stirring rapidly to prevent curdling.
Reduce heat to low; cook for about 2 minutes, stirring continuously, until very thick. Remove from heat; stir in margarine, cream of coconut and half-and-half.
Pour into pie shell. Cover with plastic wrap. Refrigerate for 3 hours or until set.
Meanwhile, toast shredded coconut in small saucepan until lightly browned.
Remove from heat. Cool.
NOTE: Cream of coconut (Coco Lopez, for example) is a sweetened, coconut-flavored dairy product, not to be confused with 'coconut cream', which is merely extra-rich coconut milk.
Just before serving chilled pie, whip cream to stiff peaks; spread over pie. Sprinkle with coconut.
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