Circle B Kitchen
The last time I made this I added chopped macadamia nuts to the top. This version should come with a warning label: Enter at your own risk...extremely addicting!!
Filling:
3 eggs
3/4 cup sugar
1/2 teaspoon salt
2 cups whole milk
1 cup half-and-half
2 tsps coconut extract
2 cups sweetened flake coconut, divided
1 cup miniature chocolate chips
1 9 or 10-inch pie shell, homemade or store-bought
Preheat the oven to 400 degrees F.
Scald the milk and half-and-half.
Mix together the eggs, sugar, salt and coconut extract. Slowly add the hot milk to the egg mixture, whisking constantly, until it's well incorporated. Place 1 cup of the coconut in the pie shell and pour the custard mixture over that.
Bake for 10 minutes then reduce the heat to 350 degrees F. Bake for approximately 25-30 minutes more, or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven and as it cools. Cool on a rack. Refrigerate until ready to serve.
Toast the remaining coconut until it’s golden brown (in a 350 degree oven for 10 minutes). Let it cool completely. Add the chocolate chips and sprinkle over the cooled pie. Serve, eat and be happy.