Ingredients

• Pie crust - 1, 9-inch
• Coconut milk - 1 can (13.5 oz)
• Heavy cream - 1 cup
• Granulated sugar - ¾ cup
• Cornstarch - ¼ cup
• Egg yolks - 4
• Vanilla extract - 1 teaspoon
• Shredded coconut - 1 cup
• Butter - 2 tablespoons
• Whipped cream - 2 cups
• Toasted coconut flakes - ½ cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F).

2. 2.

   Blind bake the pie crust for 10 minutes, then set aside to cool.

3. 3.

   In a saucepan, whisk together the coconut milk, heavy cream, and granulated sugar over medium heat.

4. 4.

   In a small bowl, mix the cornstarch with a bit of the heated milk mixture to create a slurry.

5. 5.

   Add the slurry back to the saucepan, stirring continuously until the mixture thickens.

6. 6.

   In a separate bowl, beat egg yolks and slowly temper them with the hot mixture.

7. 7.

   Return the yolk mixture to the saucepan, cooking for an additional 2 minutes.

8. 8.

   Remove from heat and stir in vanilla extract, shredded coconut, and butter.

9. 9.

   Pour the filling into the baked pie crust, smoothing the top.

10. 10.

    Refrigerate for at least 4 hours or until set.

11. 11.

    Top with whipped cream and sprinkle with toasted coconut flakes before serving.

Nutritional Facts