Coconut Cream Pie
Baked Pie Crust
Use your favourite crust or
try my favourite pastry –
Link to my Pie Crust Recipe
For the Coconut Custard
1 can coconut milk (Should equal 1 1/2 cups)
1 1/2 cups 18% Coffee Cream
1/3rd cup corn starch
1 tablespoon butter
1/4 teaspoon salt
1 cup toasted sweetened flaked coconut
2 teaspoons vanilla
2 cups heavy whipping cream
1/4 cup powdered Sugar
2 teaspoon vanilla
Toasted Coconut Topping
Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven
for 8-10 minutes until coconut has just begun to turn brown. Stir often to prevent burning.
Set aside to cool. (Note: Can also be toasted in a non stick skillet. Stirring often.)
Add sugar and cornstarch, and salt to a heavy-bottomed saucepan over medium-low heat. Whisk in coconut milk and cream. Cook until the mixture thickens and starts to bubble. Cook for a few minutes. Whisk egg yolks and add half of the hot custard. Stir mixture back into remaining filling and cook for two or three minutes stirring continuously with wooden spoon. Do not bring to a full boil.
Remove from heat and add butter, toasted coconut and vanilla. Cool before adding to pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes. (Took 90 minutes for pie to be completely chilled).
Add powdered sugar and heavy whipping cream to large bowl. Whisk with an electric mixer just until stiff peaks form. Add vanilla and whisk just until combined.
Spread whipped cream on top of coconut custard and garnish with toasted coconut. Refrigerate until ready to serve.