toasted coconut cream pie

How To Make toasted coconut cream pie

• 
  Step 1
  Defrost a frozen deep-dish pie crust for 15 minutes. Poke with a fork in several places.
• 
  Step 2
  Bake at 350 degrees for 12 to 15 minutes in the oven.
• 
  Step 3
  Cool crust on the counter.
• 
  Step 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.
• 
  Step 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).
• 
  Step 6
  Whisk together the coconut milk and 1 cup of heavy whipping cream.
• 
  Step 7
  Heat the mixture in the microwave for 1 to 2 minutes (until hot).
• 
  Step 8
  Add 1/4 cup of the hot coconut milk and heavy cream mixture to the egg yolk mixture; whisk together.
• 
  Step 9
  Add the rest of the mixture into the bowl.
• 
  Step 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.
• 
  Step 11
  Turn off heat and whisk in corn starch.
• 
  Step 12
  Then, stir in butter until melted and well combined.
• 
  Step 13
  Stir in salt.
• 
  Step 14
  Stir in vanilla extract.
• 
  Step 15
  Lastly, stir in the toasted coconut until well combined.
• 
  Step 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.
• 
  Step 17
  Pour the cooled filling into the pie crust.
• 
  Step 18
  Cover with a pie plate cover or plastic wrap. Chill in the fridge for 4 hours or overnight until completely chilled.
• 
  Step 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.
• 
  Step 20
  Spread the whipped cream on top of the chilled coconut cream filling. Chill for a couple of hours until the cream is firm.
• 
  Step 21
  When ready to serve, sprinkle the remaining toasted coconut on top of the pie.
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