Coconut Cream Pie

Directions

1.) Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking

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2.) Preheat oven to 400°F (204°C)

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3.) Fully blind bake your pie crust.

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4.) Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.

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5.) Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside.

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6.) Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat.

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7.) Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.

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8.) The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract

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9.) Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.

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10.) For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.

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11.) Pipe or spread the whipped cream on top.

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12.) Cover leftovers and store in the refrigerator for up to 5 days.

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