Name: Coconut Cream Pie
Prep time: 15 min
Ingredients: 1 recipe single pie crust; 1 14 ounces can coconut milk (full fat); 1 cup whole milk; 2/3 cups granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 4 egg yolks; 2 tablespoons butter (softened); 1 cup sweetened shredded coconut; 1 teaspoon vanilla extract; 1 1/2 cup heavy cream (or whipping cream chilled); 2 tablespoons granulated sugar; 1 /2 teaspoon vanilla extract; 1 teaspoon rum extract (optional); 1/2 cup sweetened flaked coconut (toasted or 1/4 cup unsweetened coconut shavings)

Instructions

Make and Bake The Pie Crust

Roll out the chilled dough on a floured work surface. Roll the dough from the center to the edge, turning the dough until you have a circle of about 12 inches in diameter. Carefully place the dough in a 9 x 2 inch pie dish. Trim the excess pie dough off the edges and crimp the edges. Refrigerate the crust for 30 minutes.
Preheat the oven to 400 degrees Fahrenheit.
Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans.
Bake for 14 to 16 minutes or until the edges start to brown. Remove the pie from the oven and carefully remove the weights or beans by lifting the parchment paper. With a fork, prick holes all around the bottom crust and return to the oven. Bake for another 14 – 15 minutes.
Remove the pie crust from the oven and allow it to cool completely before adding the pie filling.

Make The Filling

In a medium saucepan over medium heat, whisk together the coconut milk, whole milk, sugar, cornstarch and salt. Cook, stirring constantly until the mixture starts to thickened. Cook for an additional 2-3 minutes stirring frequently.
In a separate bowl, whisk the egg yolks. In a slow and steady stream, pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. The slow stream and the whisking will prevent the eggs from starting to scramble.
Whisking constantly, pour the egg mixture back into the hot milk mixture in a steady stream. Cook for about 2 minutes and then remove from the heat. Stir in the butter, coconut and vanilla extract. Mix to combine.
Pour the warm filling into the cooled pie crust. Cover with plastic wrap directly on the surface of the pudding and refrigerate for 4 hours or overnight. When the pie is set, make the whipped cream.

Make The Whipped Cream

Beat the cream and sugar in the chilled bowl of an electric mixer on medium-high speed until soft peaks form. Add the vanilla extract and rum extract (if using) and continue to beat until stiff peaks form.
Pipe or spread the whipped cream over the pie filling. Sprinkle the toasted coconut over the top.

How To Toast Coconut

Spread the coconut in an even layer on a baking pan and bake at 325 degrees Fahrenheit for about 12 to 14 minutes or until lightly golden. Stir the coconut a few times while baking.

Coconut Cream Pie