Coconut Cream Pie

Blind bake crust as instructed on box in 4 inch pie pans (can also be prepared in one large pie dish) Pour coconut milk and Shamrock Farms Vanilla half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milk. Set aside. Add sugar and cornstarch to a saucepan over medium heat.
Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly. Bring custard mixture to a low boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil for 2 minutes. Remove from heat and add butter, coconut, vanilla and salt.
Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, for about 30-45 minutes. Whip the Shamrock Farms Heavy Whipping Cream and vanilla on medium speed for 2-3 minutes until soft peaks form. Spread whipped cream on top of coconut custard. Refrigerate until ready to serve. When ready to serve, top with toasted coconut.

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