Coconut Dream Pie

I thought this might be enjoyed by some.

Coconut Dream Pie

9” Pie crust

1 ¼ cups sweetened coconut
¼ cup of granulated sugar
3 tablespoons cornstarch
2 cups fat-free half-and-half
1 large egg, lightly beaten
1 teaspoon vanilla extract

1 cup cool whip
¼ cup marshmallow cream

Bake pie crust. Let cool completely.

Arrange ¼ cup of coconut on baking sheet. Bake 5 min., or until golden brown, stirring occasionally. Let cool completely.

In medium saucepan over medium heat, combine granulated sugar, cornstarch and ¼ cup half-and-half until blended. Whisk in remaining half-and-half and lightly beaten egg. Bring mixture to a boil. Cook an additional 1 minute, stirring constantly. Remove from heat. Stir in vanilla extract and remaining coconut until blended. Let sit 5 minutes.

Spoon egg-coconut mixture into cooled piecrust. Chill 1 hour or until firm. Meanwhile, in medium bowl, whisk together whipped topping and marshmallow cream: spoon mixture into pastry bag fitted with star tip (Wilton #2D). Pipe marshmallow cream mixture on pie. Sprinkle toasted coconut evenly over pie.

Prep time: 15 minutes Total time: 35 minutes, plus chilling time.

Donna’s version:

First I used a frozen pie crust. I used clear-jel instead of cornstarch. That in itself shouldn’t make any difference. I did not make the topping; I just spread the toasted coconut on top, before chilling. This was really good but a little thick. Now, what I would do next time.

I would again use the store bought pie crust. Still using clear-jel instead of cornstarch, I just like it better. When the egg-coconut cooled, I would mix 1 container of cool whip before putting in the pie crust. I would then garnish with the toasted coconut and maraschino cherries.

Now that’s my version and I’m sticking to it. I think this would be good for any cream pie. Just change some of the ingredients. Banana Cream, Chocolate, Oreo, you get my point.

Enjoy!!!!