1 9" pie crust, unbaked
4 large eggs
1/2 c. sugar
1/2 t. vanilla extract
1/2 t. coconut extract
1/4 t. salt
1 13.5 oz. can coconut milk, divided
1 T cornstarch
3/4 c. flaked coconut
Preheat oven to 400.
If using frozen pie crust, thaw 15 minutes before baking.
Line crust with parchment paper.
Fill with uncooked rice or beans.
Bake 12 minutes.
Set on wire rack.
Remove weights and reduce oven temperature to 350 degrees.
Add eggs, sugar, vanilla and coconut extracts and salt to mixing bowl.
Beat well.
Whisk 1/4 c. coconut milk and corn starch in saucepan until cornstarch is dissolved.
Stirring constantly, over medium heat (do not boil), add remaining coconut milk.
Cook until it begins to thicken.
Remove from heat.
Whisking constantly, slowing drizzle hot coconut milk into egg mixture.
Pour mixture into pre-baked pie shell.
Sprinkle with coconut.
Bake 35-45 minutes or until custard is firmly set.
Cool on wire rack. Serve warm or cold.