Coconut Whip Cream Pie

Ingredients

• 1—9 inch pie crust, prebaked & cooled

Filling

• 2/3 cup granulated sugar
• 2 1/2 Tablespoons cornstarch
• 1 teaspoon salt
• 2 1/4 cups coconut milk
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 Tablespoons unsalted butter
• 1 1/2 cup unsweetened toasted coconut (½ cup reserved for garnish)

Whipping Cream Topping

• 1 1/2 cups heavy cream
• 3 Tablespoons confectioners’ sugar
• 1/2 teaspoon vanilla extract

Directions

Toasted Coconut

1. Spread the 1 ½ cups coconut onto a baking sheet and put into the oven at 27degrees F. for 5-10 minutes. Watch very carefully so you do not burn it. Just toast it to golden brown. Set aside and use as garnish.

Coconut Cream Filling

1. In a heavy bottom sauce pan stir together sugar, cornstarch and salt.
2. Whisk in coconut milk, eggs and egg yolks.
3. Turn on heat to low, and whisk constantly for 5 minutes.
4. Increase heat to medium and continue whisking until custard thickens and becomes glossy.
5. Remove from heat and strain. Stir in vanilla, butter and 1 cup of coconut and stir until butter has melted.
6. Pour immediately into chilled pie shell, let cool on the counter for 15 minutes, then chill for at least 4 hours.

Whipped Cream Topping

1. Chill a glass or metal bowl in the freezer for 10 minutes.
2. Remove from freezer and put the whipping cream ingredients into the chilled bowl. Whisk on high speed until medium peaks form, about 1 minute.
3. Pipe onto the cooled pie and sprinkle shredded toasted coconut to garnish.