Coconut Cream Pie

INGREDIENTS
1 9-inch pre-baked pie crust, cooled completely
1 and ½ cups (130 grams) sweetened shredded coconut
½ cup (100 grams) granulated sugar
¼ cup (32 grams) cornstarch
1 cup (240ml) half and half
1 cup (240ml) canned coconut milk*
4 large eggs
3 tablespoons (45 grams) butter, cut into tablespoon sized pieces
1 teaspoon pure vanilla extract
For the whipped cream:
1 cup (240 ml) heavy whipping cream
¼ cup (30 grams) powdered sugar
1 teaspoon pure vanilla extract

INSTRUCTIONS
Preheat oven to 350°F. Spread the sweetened shredded coconut onto a large baking sheet and bake at 350°F for about 10 minutes, stirring a few times, until the coconut is toasted. Remove from the oven and set aside to cool.
In a large saucepan, whisk together the sugar and cornstarch until well combined. Set aside.
In a separate large mixing bowl, whisk together the half and half, coconut milk, and eggs until fully combined. Slowly pour the wet ingredients into the saucepan with the sugar and cornstarch mixture and whisk until fully combined.
Place the saucepan over medium heat and bring to a boil stirring constantly. Allow to boil for one minute, the mixture should be pretty thick at this point. Remove from the heat and stir in one tablespoon of butter at a time, then mix in the vanilla extract and 1 cup of the toasted coconut (reserve the rest for the top).
Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard, and allow to stand in the saucepan for 30 minutes.
Remove the plastic wrap, stir the filling, and scoop it into the prepared pie crust. Spread the filling out into one even layer. Cover tightly with plastic wrap and refrigerate the pie for 2-3 hours or until completely chilled and firm.
To make the whipped cream:
1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one N20 charger and shake.

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