Fast forward to the New Year and I still have the ingredients in my cupboard. Might as well make that pie now. This one is full of the namesake ingredient - I use coconut milk and plenty of shredded coconut in the filling and shower the top with a thick layer of toasted coconut as well. If you're like me and crazy for coconut, this one won't miss!
1 9" graham cracker pie crust
1 can coconut milk
1 cup heavy cream
1/2 cup sugar
6 Tb. cornstarch
2 tsp. vanilla extract
1 bag sweetened shredded coconut, divided usage
2 cups heavy cream
3 Tb. powdered sugar
For the filling, place the heavy cream, coconut milk and sugar in a small, heavy pot over medium high heat. Bring the mixture to a boil. While the milk is heating, whisk together the cornstarch and eggs. When the milk has boiled, add a ladle full of it to the egg mixture and whisk well. This will temper the eggs so they do not curdle when you add them into the hot milk. Whisk the egg mixture back into the pot of milk and lower the heat to about medium. Bring to a boil, whisking constantly to avoid forming lumps. When the filling is thickened, remove from the heat and stir in half the bag of coconut and the vanilla extract. Pour the filling into the crust and press plastic wrap directly to the surface to keep a skin from forming. Put in the refrigerator and chill completely, about 4 to 6 hours.
Toast the rest of the coconut in the oven until golden brown. You will need to stir it around frequently so it toasts evenly. Watch it carefully to be sure it doesn't burn. Let cool completely before putting on the pie. Whip the heavy cream and powdered sugar together to stiff peaks. Cover the top of the cooled pie with the whipped cream and toasted coconut. Enjoy!
|Just some simple ingredients.|
|Make a coconut custard for the filling.|
|Creamy and chocked fully of coconut!|