• Coconut Cream Pie
  • Ingredients (for 1 (9-inch) pie): 1 (9-inch) pie crust, baked and cooled FILLING 2/3 cup granulated sugar 1/4 cup cornstarch 1/4 teaspoon salt 1 cup canned unsweetened coconut milk 1 1/2 cups whole milk 4 large egg yolks 3 tablespoons unsalted butter 2 teaspoons vanilla extract 1 1/2 cups sweetened shredded coconut, toasted (divided use) TOPPING 1 1/2 cups heavy cream 2 tablespoons confectioner's sugar 1 teaspoon vanilla extract Freshly grated nutmeg, for garnishing To make the filling: In a medium saucepan, stir together the sugar, cornstarch, and salt until well combined. Gradually whip 1/4 cup of the coconut milk to form a smooth paste. Whip the remaining coconut milk and the whole milk. Place over medium heat and bring to a slow boil, whisking regularly. Remove the pan from heat. In a medium bowl, whisk the egg yolks until smooth. Whip about 1/2 cup of the hot coconut mixture into the yolks, then add the yolk mixture to the saucepan. Raise the heat to medium-high and bring to a boil, whipping constantly. Continue to boil, about 1 minute, or until quite thick. Remove from the heat, scrape the bottom of the pan with a spatula, and whisk until smooth. Whip in the butter pieces until melted. Whisk in the vanilla and 1 1/4 cups of the toasted coconut (reserve the 1/4 cup toasted coconut for garnishing later). Spoon the warm filling into the pie crust and press a piece of plastic wrap directly on its surface. Refrigerate the pie for at least 4 - 5 hours, or until thoroughly chilled. To make the whipped cream topping, in an electric mixer, using the whisk attachment or beaters, beat the cream on medium-low speed for approx. 30 seconds. Increase the speed to medium-high and add the confectioners' sugar and vanilla. Whip well. Remove the plastic wrap. Spread the whipped cream over the chilled pie and, using a rubber spatula, sweep into dramatic swirls. Sprinkle top with the nutmeg and the reserved toasted coconut. Serve immediately else refrigerate until ready to serve.

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