toasted coconut cream pie

How To Make toasted coconut cream pie

• 
  1

  Defrost a frozen deep-dish pie crust for 15 minutes. Poke with a fork in several places.
• 
  2

  Bake at 350 degrees for 12 to 15 minutes in the oven.
• 
  3

  Cool crust on the counter.
• 
  4

  In a frying pan, over medium heat, toast 1 1/2 cups of coconut. Cook for 4 to 6 minutes stirring gently until lightly toasted. Set aside. The time differs depending on the type of stovetop.
• 
  5

  With a hand mixer, blend together the egg yolks and sugar. Mix until it's smooth and has a pale yellow color (a couple of minutes).
• 
  6

  Whisk together the coconut milk and 1 cup of heavy whipping cream.
• 
  7

  Heat the mixture in the microwave for 1 to 2 minutes (until hot).
• 
  8

  Add 1/4 cup of the hot coconut milk and heavy cream mixture to the egg yolk mixture; whisk together.
• 
  9

  Add the rest of the mixture into the bowl.
• 
  10

  Transfer to a saucepan over medium heat, stirring constantly. When it comes to a rapid bubble (not boil), let it bubble for one minute.
• 
  11

  Turn off heat and whisk in corn starch.
• 
  12

  Then, stir in butter until melted and well combined.
• 
  13

  Stir in salt.
• 
  14

  Stir in vanilla extract.
• 
  15

  Lastly, stir in the toasted coconut until well combined.
• 
  16

  Move the filling to another bowl. Set it on the counter to cool for 1 hour. Stir occasionally to prevent skin from forming on top of the custard.
• 
  17

  Pour the cooled filling into the pie crust.
• 
  18

  Cover with a pie plate cover or plastic wrap. Chill in the fridge for 4 hours or overnight until completely chilled.
• 
  19

  With a mixer, mix 1 1/2 cups heavy whipping cream with 2/3 cup powdered sugar. Beat on a medium-high speed until fluffy.
• 
  20

  Spread the whipped cream on top of the chilled coconut cream filling. Chill for a couple of hours until the cream is firm.
• 
  21

  When ready to serve, sprinkle the remaining toasted coconut on top of the pie.
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