Classic Coconut Cream Pie

Ingredients

• 1 unbaked pie crust
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 (14 ounce) can full fat coconut milk*
• 1 cup half-and-half
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup sweetened shredded coconut
• 2 Tablespoons unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract
• optional: 1/2 teaspoon coconut extract
• Whipped Cream for Topping

Optional: Coconut flakes or shavings for garnish

Yields 1 9inch pie

Directions

1. Preheat oven to 375°F (190°C). Fully blind bake your pie crust. Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate.
2. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. 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.
3. 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 (if using).
4. 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.
5. Spread or Pipe whipped cream on top.  Garnish with toasted coconut if desired.