Coconut Cream Pie
- 1 unbaked pie crust
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 (14 ounce) can full fat coconut milk
- 1 cup half-and-half
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 2 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups cold heavy cream
- 3 tablespoons confectioners’ sugar
- 3/4 teaspoon pure vanilla extract
- Preheat oven to 400°F and then bake your pie crust according to directions. Cool while making the filling.
- Whisk the egg yolks and cornstarch together. Set aside.
- Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat.
- Remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble.
- In a slow and steady stream, pour and whisk the egg yolk mixture into the pot. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst.
- Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, and vanilla.
- Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
- Pipe or spread the whipped cream on top. Garnish with extra coconut. Chill the pie uncovered up to a few hours or you can serve it immediately. Cover leftovers and store in the refrigerator for up to 5 days.