2 Pre-baked pie shells
2 2/3 c heavy cream
3 eggs, beaten
1 1/3 c coconut milk
1 1/3 c whole milk
¾ c SR flour
1/3 t salt
2 c sugar
2 T vanilla extract
½ lb. toasted, fresh coconut
1 1/3 c whipped topping, or non-dairy topping of your choice
Preheat oven to 325. In a double boiler, combine heavy cream, eggs, coconut milk, milk, flour, salt, and sugar. Whisk mixture together until smooth. Cook over med-high heat, about 45 minutes, stirring occasionally. While filling cooks, toast fresh coconut in preheated oven for about 5-7 minutes, until golden brown. Set aside about ¼ c coconut to sprinkle on top of pies. When mixture has reached desired thickness, remove from heat and add in vanilla and toasted coconut. Pour filling into pre-baked pie shells and allow to cool at room temperature for about an hour. When filling is cooled, top with whipped cream and sprinkle remaining coconut on top. Store pie in freezer; remove pie from freezer about an hour or 2 before serving.