CoconutCreamPieFilling

Ingredients

Filling

• 14 ounces coconut milk (1 can) Skip the Lite Milk because it lacks the rich coconut flavor
• 1 cup whole milk
• 1/2 cup unsweetened shredded coconut
• 1/2 cup granulated sugar
• 3/8 tsp table salt
• 5 large egg yolks
• 1/4 cup cornstarch
• 1 tbsp granulated sugar
• 2 tbsp unsalted butter , cut into 2 pieces
• 1 tsp vanilla extract

Whipped Cream & Garnish

• 1 1/2 cups heavy cream
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1 tbsp unsweetened shredded coconut

Directions

Filling

1. Bring coconut milk, whole milk, 1/2 cup sugar, shredded coconut, and salt to simmer over medium high heat, stirring occasionally to ensure the sugar dissolves.
2. Separately, whisk egg yolks, cornstarch, and the remaining 1 tbsp of sugar in a medium bowl until thoroughly combined.
3. Whisking constantly, gradually ladle about 1 cup of hot milk mixture over the yolk mixture; whisk well to combine.
4. Again whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine.
5. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken.
6. Off heat, whisk in butter and vanilla until butter is fully incorporated.
7. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.

Whipped Cream & Garnish

1. Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form.
2. Top pie with whipped cream and then sprinkle with coconut.
3. Slice pie into wedges and serve.