Triple Threat Coconut Cream Pie

Ingredients

1  pie crust (readymade or homemade)

1  can coconut milk (13.5 oz)

1/2  cup plus 1 tablespoon sweetened flaked coconut, toasted

1  cup whole milk

1  teaspoon vanilla, or  1/2 teaspoon vanilla bean paste

2/3  cup Imperial sugar

1/4  teaspoon salt

5  large egg yolks

1/4  cup cornstarch

1/2  teaspoon coconut extract

2  tablespoons unsalted butter, cut into small pieces

Topping

1 1/2  cups heavy whipping cream, well chilled

1 1/2 tablespoons Imperial sugar

1  teaspoon vanilla

1/4  cup sweetened flaked coconut, toasted

1  oz white chocolate, shaved

Instructions

Preheat the oven to 450 degrees.

Lay pie crust on parchment paper and brush a small amount of coconut milk onto the dough, just enough to moisten. Sprinkle 1/2 tablespoon of toasted coconut evenly on dough, press it into the dough.

In a 9 inch pie plate sprinkle 1/2 tablespoon of toasted coconut. Fit the pie crust into the pie plate. Prick the bottom and sides with a fork. Bake for 10-12 minutes. Remove from the oven and let cool.

In a 2-quart saucepan add remaining coconut milk, whole milk, remaining 1/2 cup toasted coconut, vanilla bean paste (or vanilla), 1/3 cup of sugar and salt.Let this simmer over medium heat stirring about 5 minutes.

In a medium bowl using a whisk beat egg yolks, remaining 1/3 cup of sugar and cornstarch until well combined. Take a spoonful at a time of hot milk mixture and beat into the egg mixture to temper it until it is warmer enough to pour remaining egg mixture into the saucepan.

Continue cooking over medium heat, beating constantly with whisk. About 5-6 minutes until mixture thickens.

Remove from heat; beat in coconut extract and butter. Pour into the prepared pie crust. Place plastic wrap over filling, pressing down directly on filling. Place in the refrigerator until the filling is cold, 3 hrs or overnight.

For topping use a chilled bowl and beat with an electric mixer the heavy whipping cream and the sugar until soft peaks form. Add vanilla and beat until stiff peaks form. Spread whipped cream over cooled pie. Sprinkle the toasted coconut over the topping. Sprinkle shaved white chocolate over the top. (opt)

TIP

Whipping cream works best if you chill your bowl and beaters.