- Refrigerated pie crust, softened as directed on box
- cups half-and-half
- cup coconut milk (not cream of coconut)
- cup all-purpose flour
- teaspoon salt
- teaspoons vanilla
- Blue food color, if desired
- cup coconut, toasted
- can (8 oz) crushed pineapple, drained
- 1 1/2
- cups whipping cream
- cup sugar
1Heat oven to 450°F. Bake and cool pie crust in 9-inch pie plate as directed on box for One-Crust Baked Shell.
2In 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.
3Press mixture through strainer into large bowl. Stir in 1 teaspoon of the vanilla and blue food color to desired color. Add coconut and pineapple.
4In 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.
5Spread coconut mixture in pie crust. Top with whipped cream.
6Refrigerate 3 hours before serving.