Coconut Cream Pie

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 9-inch deep dish pie crust, baked per package instructions and cooled
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1 pinch salt
• 2 cups half-and-half
• 6 large eggs, at room temperature, lightly beaten
• 2 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 1 1/4 cups shredded coconut, lightly toasted
• 1 cup heavy cream, very cold
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut, lightly toasted
• 1/4 cup macadamia nuts, chopped and toasted

Recipe

• 1 to make custard: in heavy saucepan, whisk together sugar, cornstarch, an salt.
• 2 slowly stir in the half-and-half until smooth.
• 3 bring to a boil over medium-high heat, stirring constantly.
• 4 lower heat to maintain simmer and cook, stirring constantly 2 to 3 minutes.
• 5 place egg yolks in a bowl and slowly whisk 1 cup of hot cream into them.
• 6 pour mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and just begins to"steam", 4 to 5 minutes.
• 7 do not let boil.
• 8 remove pan from heat and stir in butter and vanilla until smooth.
• 9 strain through a fine-mesh sieve into a bowl.
• 10 cover with plastic wrap directly on the surface and cool on a wire rack.
• 11 when cool, gently fold in the coconut.
• 12 chill for 1 hour.
• 13 make the whipped cream: put cream, sugar and vanilla in a bowl and beat until thickened using an electric mixer on high.
• 14 assemble pie: pour the cooled custard into the prebaked crust.
• 15 mound the whipped cream over the filling and sprinkle with the coconut and nuts.
• 16 chill for 2 hours before serving.