Coconut Cream Pie

Ingredients

• 1 cup (75-80g) toasted coconut flakes
• ⅓ cup (53g) cornstarch
• ½ cup (100g) granulated sugar
• pinch salt
• 1 cup (237ml) coconut milk
• 2 cups (475ml) whole milk
• 5 large egg yolks
• 1 tablespoon (14g) butter
• 2 teaspoons (10ml) vanilla extract
• 1 9-inch deep pie shell, (baked)
• 1 cup (88g) store-bought whipped topping (or homemade whipped cream)

Steps

1. 1

   Preheat oven to 350℉ (175℃).

2. 2

   Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. Bake, stirring constantly, for 2 minutes more.

3. 3

   In a medium saucepan, combine the cornstarch, sugar, salt, coconut milk, whole milk, and egg yolks and whisk until thoroughly combined over low heat. Whisk thoroughly to avoid clumping.

4. 4

   Bring to a boil and keep stirring for 2-3 minutes more. Stir in butter and mix thoroughly. Remove the saucepan from heat (the mixture should have thickened).

5. 5

   Stir in the vanilla extract and toasted coconut flakes (reserving a couple of tablespoons for decorating if desired), and pour the filling into the prebaked pie shell. Chill until firm, about 4 hours.

6. 6

   Top with whipped topping and sprinkle with the reserved coconut flakes.