Custard or Cream, which Coconut Pie is your choice?

My preference is Coconut Custard Pie. This pie is baked until the custard is set about 2 inches from the edge of the pie crust.
I will be making this pie tomorrow and exchaning 1 cup of milk for 1 cup of coconut milk.
I will post my comments, either good or bad once I have tasted the pie.

COCONUT CUSTARD

PIE CRUST
1 pie crust to fit a 10" glass pie plate
Homemade or store bought is your choice

FILLING
5 large eggs
3/4 cups sugar
1 cup whole milk
1 cup coconut milk
1/2 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt
1 cup sweetened flaked coconut

OPTIONAL TOPPING
1 cup chilled heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla
coconut shavings or flakes

Preheat over to 375°F

Place pie dough in plate leaving 1 inch overhang. Fold under and design as you wish.
Line dough with foil and fill with pie weights or dried beans. Bake in middle of
oven until pale gold, around 20 minuetes. Carefully remove weights and foil and
prick bottom and sides of pie crust all over. Bake an additional 15 minutes.

Beat eggs at medium speed until well combined. Beat in sugar, milk, coconut milk,
heavy cream, vanilla and salt. Stir in coconut flakes.

Pour into pie shell and cover edge of pie with foil or pie shield to prevent from
overbrowning. Bake in middle of oven until custard is set 2 inches from edge and jiggles
slightly in the center, approximately 40 minutes. Cool on rack at least 1 1/2 hours.

Reduce oven to 350°F
Spread coconut in baking sheet and bake in the middle of the oven until golden, approximately 5
minutes. Watch carefully - it can burn easily)

Just before serving, beat heavy cream, sugar and vanilla until soft peaks form. Spread over
pit, top with toasted coconut.


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COCONUT CREAM

PIE CRUST
1 pie crust to fit a 10" glass pie plate
Homemade or store bought is your choice

FILLING
2 cups half and half
1 cup coconut milk
2 eggs
3/4 cup sugar
1/2 cup AP flour
1/4 teaspoon salt
1 teaspoon vanilla
1 cup toasted coconut flakes

OPTIONAL TOPPING
1 cup chilled heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla


Preheat over to 375°F

Place pie dough in plate leaving 1 inch overhang. Fold under and design as you wish.
Line dough with foil and fill with pie weights or dried beans. Bake in middle of
oven until pale gold, around 20 minuetes. Carefully remove weights and foil and
prick bottom and sides of pie crust all over. Bake an additional 15 minutes.

In large saucepan, combine half and half, coconut milk, eggs, sugar, flour and salt.
Bring to a boil over low heat, constantly stirring. Remove from heat and stir in
3/4 cup of toasted coconut flakes and vanilla. Pour into pie crust and chill for about 3 hours.

Just before serving, beat heavy cream, sugar and vanilla until soft peaks form. Spread over
pit, top with toasted coconut.