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Steps
1
Heat oven to 450°F. Bake and cool pie crust in 9-inch pie plate as directed on box for One-Crust Baked Shell.
2
In 2-quart saucepan, mix half-and-half, coconut milk, eggs, 3/4 cup sugar, the flour and salt. Heat to boiling over medium-low to medium heat, stirring constantly with whisk. When mixture has thickened, remove from heat.
3
Press mixture through strainer into large bowl. Stir in 1 teaspoon of the vanilla and blue food color to desired color. Add coconut and pineapple.
4
In large bowl, beat cream with electric mixer on low speed, gradually increasing speed until cream begins to thicken. Add 1/3 cup sugar and remaining 1 teaspoon vanilla. Beat until cream holds its shape. Transfer to another bowl; set aside.
5
Spread coconut mixture in pie crust. Top with whipped cream.
6
Refrigerate 3 hours before serving.
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Cover the top of the pie completely with the whipped cream so the color underneath does not show and ruin the surprise!
For even more Hawaiian flair, add a few teaspoons coconut-flavored rum to the whipped cream.
To toast coconut, sprinkle in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Garnish with additional toasted coconut if desired.
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No nutrition information available for this recipe
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