Ingredients
The following ingredients have 8 Servings
- 6 ounces Toasted Coconut Cookie Thins (1 1/2 sleeves)
- 2 tablespoon sugar
- 4 tablespoons unsalted butter (melted)
- 1 14 ounce can coconut milk
- 1 cup whole milk*
- 1 cup sweetened shredded coconut
- 1/2 cup sugar (plus 1 tablespoon sugar)
- 1/2 teaspoon salt
- 5 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter (cut into 2 pieces)
- 1 teaspoon vanilla extract
- 1 1/2 cups cold heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon sweetened dried shredded coconut (toasted in small dry skillet until golden brown)
Instruction
- Preheat oven to 325º. In food processor, pulse cookies and 2 tablespoons of sugar in to fine crumbs.Transfer crumbs to medium bowl and add butter; stir until well combined.
- Press crumbs evenly/firmly into bottom and up sides of a 9" pie plate. Bake until about 10 minutes until crust starts to brown. Cool on wire rack to room temperature.
- In a medium saucepan, bring coconut milk, whole milk, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally.
- Whisk yolks, cornstarch and 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually pour 1 cup hot milk mixture into egg yolk mixture; whisk well to combine. Whisking constantly, gradually add yolk mixture to milk in saucepan.
- Whisking constantly, cook until it begins to boil and thicken.
- Remove from heat and whisk in butter and 1 teaspoons of vanilla until butter in fully incorporated. Stir in coconut. Pour hot filling into cooled pie crust and smooth surface; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.
- Just before serving, beat cream, 2 tablespoons sugar and 1/2 tsp vanilla with electric mixer until soft peaks form, 1 1/2-2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.
