Ingredients:
1 1/2 cups half-and-half
1 1/2 cups coconut milk
2 eggs, beaten
3/4 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
3/4 cup flaked coconut
1 teaspoon vanilla extract
1 baked pie crust
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut
1 1/2 cups half-and-half
1 1/2 cups coconut milk
2 eggs, beaten
3/4 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
3/4 cup flaked coconut
1 teaspoon vanilla extract
1 baked pie crust
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut
Directions:
Combine half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust. Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie. Bake at 350 for, 12 to 15 minutes.
