BEST EVER TOASTED COCONUT CREAM PIE
Ingredients: (serves 6 to 8)
- 1 pie crust, pre-baked according to package directions (I use Pillsbury).
FOR THE TOASTED COCONUT TOPPING:
- 1 C flaked, sweetened coconut
FOR THE COCONUT CUSTARD:
- 1 1/2 C coconut milk
- 1 1/2 C half and half
- 5 egg yolks
- 1/4 C sugar
- 4 T cornstarch
- 1 T butter
- 1/4 tsp. salt
- 1 1/2 C flaked, sweetened coconut
- 1 1/2 tsp. coconut flavor extract
FOR THE WHIPPED TOPPING:
- 2 C heavy whipping cream
- 1/4 C sugar
- 1 tsp. coconut flavor extract
Prepare pie crust according to blind-baking instructions of recipe. Set aside. (It’s important to weigh down the pie crust while baking it by placing wax paper on top of the pie crust and add weights. You can buy weights just for this purpose, or use dry beans.)
For the Toasted Coconut Topping:
Preheat oven to 350 degrees. Spread coconut evenly on a rimmed baking sheet. Place into 350 degree oven for 8-10 minutes, until coconut has begun to turn brown. Remove from oven and set aside to cool.
For the Coconut Custard:
Pour coconut milk and half & half into a liquid measuring cup. Add egg yolks and whisk together until well blended. Set aside.
Add sugar and cornstarch to a heavy bottomed saucepan over medium low heat. Whisk egg and milk mixture together once more and then slowly begin to add the egg and milk mixture into saucepan containing the sugar and cornstarch, whisking together constantly. Bring custard mixture to a boil (still whisking). Once boiling, change to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute while stirring.
Remove from heat and add butter, coconut, coconut extract and salt, stir to combine. Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, at least an hour.
For the Whipped Topping:
Add sugar and heavy whipping cream to large bowl. Beat on high with an electric mixer just until stiff peaks form. Add the coconut extra and whisk just until combined.
Spread whipped cream on top of coconut custard. Top with toasted coconut. Refrigerate until ready to serve (keep refrigerated). Sooooo delicious!