There are no little flakes of coconut in this Coconut Cream Pie. Coconut milk is the secret to the smooth and creamy filling that sits in a flaky crust. Toasted coconut adds a delicate little crunch on top of the whipped cream.
- 1 baked pie shell (there are a number on the blog to choose from under 'Pies' in the index)
- 3/4 cup sugar
- 1 1/2 cups light coconut milk
- 1 1/2 cups milk
- 3 eggs plus 2 egg yolks
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla
- 1 tbsp butter
- 2 cups whipping cream
- 2 tbsp sugar
- 1 tsp vanilla
- 1/2 cup coconut, toasted
- Combine sugar, coconut milk and regular milk in a medium saucepan.
- In a separate bowl combine, eggs and yolks, cornstarch and salt. Whisk till frothy and well combined.
- Heat first mixture in saucepan over medium heat stirring constantly until it just begins to steam. Remove from heat. Pour about 1/2 cup of the hot milk mixture into the beaten egg mixture stirring constantly until very smooth.
- Stirring constantly pour egg mixture into saucepan with hot milk. Place saucepan back onto medium heat and cook until mixture begins to thicken. Stirring is key to keeping filling from scorching and also making it creamy smooth. Add vanilla and butter. Stir well.
- Pour hot filling into your favourite baked pie shell. Cover with wax or parchment paper and allow to cool on counter for 15 minutes, then place in refrigerator for at least two hours.
- Whip cream with remaining sugar and vanilla until thick. Top cooled pie just before serving.
- Spread coconut onto a baking sheet. Bake in pre heated 350º oven for 1 minute at a time, giving pan a shake every minute. After 2-3 minutes the coconut will be toasted golden. Allow to cool. It will take on a crunchy texture as it cools. Sprinkle over cream.