Coconut Cream Pie

Crust:

2 C grated coconut

1/4 C sugar

1/2 C unbleached white flour (or gluten-free flour)

1/4 C heavy cream

Mix all ingredients and press into a 10 1/2 inch pie plate  (buttered)

Bake at 350 until lightly browned

Custard:

1 ½ C sugar

5 T  corn starch

4 eggs

3/4 C sour cream

1 C milk

2 C Coconut Milk

1 C grated coconut

Whisk together in a heavy saucepan over medium/high heat until it is at FULL boil.

Pour into prebaked pie shell, top with toasted coconut and chill at least 4 hours.

Toasted Coconut:

1/2 C grated coconut

Toss in skillet over medium heat until toasted. It burns easily!