Coconut Cream Pie

Ingredients

• 1 9-inch pie crust, par-baked and cooled
• 1 cup sweetened shredded coconut
• 2/3 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 1 cup coconut milk
• 4 large egg yolks, beaten
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons vanilla extract
• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1/4 cup sweetened shredded coconut, toasted, for garnish

Method

1. 1

   Spread 1 cup shredded coconut on a baking sheet and toast in a 325°F oven, stirring every 2 minutes, until golden, about 8 minutes. Reserve 1/4 cup for garnish and set the rest aside for the filling.

   8:00 · Toast coconut
2. 2

   In a 6-quart saucepan, whisk together the sugar, cornstarch, and salt.

3. 3

   Gradually whisk in the milk and coconut milk until smooth, then set the pan over medium heat.

4. 4

   Cook, whisking constantly, until the mixture thickens and starts to bubble, about 8 minutes.

   8:00 · Cook custard base
5. 5

   Whisk about 1/2 cup of the hot mixture into the beaten egg yolks to temper them, then whisk the tempered yolks back into the saucepan.

6. 6

   Cook over medium-low heat, whisking constantly, until the custard is very thick and just starting to simmer again, about 3 minutes. Do not let it boil hard.

   3:00 · Cook custard with yolks
7. 7

   Remove from heat and stir in the butter, vanilla extract, and the toasted shredded coconut (reserving the garnish portion).

8. 8

   Pour the warm filling into the cooled pie crust and smooth the top with a spatula.

9. 9

   Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming, then refrigerate until fully set.

10. 10

    Just before serving, beat the cold heavy cream and powdered sugar in a bowl until stiff peaks form, about 3 minutes.

    3:00 · Whip cream
11. 11

    Spread or pipe the whipped cream over the chilled pie and sprinkle with the reserved toasted coconut before slicing.