Coconut Cream Pie

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 2 cups unsweetened coconut milk
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1 pinch salt
• 3 large egg yolks
• 2/3 cup freshly grated coconut or 2/3 cup desiccated coconut
• 1 tablespoon pure coconut extract
• 1 cup heavy cream
• 1/4 cup shaved coconut, for garnish (optional)
• 2 ounces semisweet chocolate, melted
• 2 tablespoons unsalted butter, at room temperature
• 6 tablespoons sugar
• 1 1/2 cups desiccated coconut
• 1 pinch salt
• nonstick cooking spray

Recipe

• 1 crust: preheat oven to 325 degrees. lightly coat a 9-inch glass pie plate with cooking spray; set aside. place remaining ingredients in a medium bowl, and use your hands to mix until well combined.
• 2 press mixture into bottom and all the way up sides of prepared pie plate. bake until firm but not yet browning, about 20 minutes. remove from oven; transfer to a wire rack to cool completely. crust can be made up to 2 days ahead and refrigerated, covered with plastic wrap.
• 3 filling: in a medium saucepan, whisk together milk, sugar, cornstarch, and salt. bring almost to a boil over medium heat, whisking constantly, 3 to 4 minutes. meanwhile, in a medium bowl, lightly whisk egg yolks just until frothy.
• 4 whisk one-fourth of the hot-milk mixture into egg yolks; return the mixture to saucepan. whisking constantly, cook until bubbles appear around the edges, about 1 minute. stir in grated coconut and coconut extract. transfer to a large bowl; let stand about 15 minutes.
• 5 pour filling into the prepared crust. refrigerate until set, at least 4 hours or overnight. whip cream and spread on top; garnish with toasted coconut, if using.