Coconut Cream Pie

Moe kind of mentioned that he had a craving

for coconut cream pie.

I had everything I needed but the coconut.

We drove to a park for a walk and then stopped

at the grocery store on the way home to

pick up the coconut.

Toasted coconut in both the filling and

garnishing the whipped cream.

Coconut Cream Pie

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Edited October 15th, 2019

Adapted from a number of recipes.

For the Coconut Custard

1 can coconut milk (Should equal 1 1/2 cups)

1 1/2 cups 18% Coffee Cream

5 egg yolks

3/4 cup sugar

1/3rd cup corn starch

1 tablespoon butter

1/4 teaspoon salt

1 cup toasted sweetened flaked coconut

2 teaspoons vanilla

Add sugar and cornstarch, and salt to a heavy sauce pan. 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 custard 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).

Topping

2 cups heavy whipping cream

1/4 cup powdered Sugar

2 teaspoon vanilla

1/2 cup toasted sweetened flaked coconut

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.

 Toasted Coconut

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.)

.