Coconut Cream Pie

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Light, delicate, and definitely coconut tasting!

 

1 prebaked pie shell

  • 1/4 sweetened flaked coconut toasted at 375 for about 5 minutes – cool and set aside
  • 4 large egg yolks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 2 cups whole milk
  • 1 cup unsweetened coconut milk
  • 2 tbsps soft butter
  • 1 tsp vanilla
  • 1 cup unsweetened flaked coconut

Combine sugar, cornstarch and salt in a small saucepan.  Slowly mix in milk and coconut milk and heat over medium heat, whisking constantly until it reaches a boil  Cook for 1 minute whisking constantly.

In a small bowl, beat the egg yolks.  Combine some of the warm milk into the eggs and mix well to temper.  Pour all back into the pan and  cook for 1 minutes whisking constantly.  Remove from heat and stir in the butter, vanilla and unsweetened coconut.  Pour into the pie crust.  Cover with plastic wrap and chill 2+ hours.

In a mixer bowl (preferably chilling the bowl and whisk), pour:

  • 1 cup whipping cream
  • 2 tbsps confectioners sugar
  • 1/8 tsp coconut extract
  • 3/4 tsp gelatin

Beat all until stiff.  Top the pie with this cream and garnish with the toasted coconut.

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