Coconut Cream Pie

Caramel Sauce:
3/4 cup sugar
3 tablespoons water
1/2 teaspoon lemon juice
1/2 cup coconut milk

Pie:
3/4 (13.5-ounce) can (about 1 cup) coconut milk, reserve remaining for caramel sauce
1 cup milk
1 (3.4-ounce) box vanilla instant pudding
1 (9-inch) pre-made Graham cracker pie crust
1 cup (1/2 pint) heavy cream**
3 tablespoons confectioners' sugar
3 tablespoons sweetened flake coconut, toasted, for garnish


For Caramel Sauce:
In a medium sauce pot combine sugar, 3 tablespoons water, and lemon juice. Heat over medium-high heat. When sugar turns amber in color, carefully and slowly whisk in the coconut milk. Pour caramel into a bowl that is placed in an ice bath to cool or transfer sauce to a bowl and place in refrigerator.

For Pie:
In a large bowl whisk together 1 cup of coconut milk, milk and pudding mix. Pour in enough caramel sauce, about 1/4 cup, to coat the bottom of the pie crust. Pour the filling into the crust on top of the caramel.

In another large mixing bowl that has been chilled. Whip the heavy cream and confectioners' sugar until stiff peaks form, be careful not to over beat.

Spread the whipped cream on top of the pie and refrigerate for 1 hour or until completely set. Once the pie is set, sprinkle with toasted coconut and drizzle with the remaining caramel sauce.

**Note-I'm always too lazy to make my own whipped cream and while I know it would taste better I am fine with the store bought whipped topping.

**Note-This pie is simply fabulous! It is probably one of the best desserts I've ever made!