AWARD WINNING TRIPLE-THREAT COCONUT CREAM PIE
How to make Award Winning Triple-Threat Coconut Cream Pie
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Heat oven to 450 degrees F.
- Roll out pastry onto parchment or wax paper. With a pastry brush, apply a thin coating of coconut milk to pastry. Sprinkle 1 tablespoon toasted coconut on top and lightly press into dough. Transfer dough into a 9-inch pie plate and form into pan. Prick bottom and sides with fork. Bake 10-12 minutes or until golden brown. Remove from oven and set aside to cool.
- In a medium saucepan over medium-high heat, mix together the remaining coconut milk, milk, vanilla extract, ⅓ cup sugar, and salt stirring occasionally for about 5 minutes. Remove from heat.
- In a separate bowl, whisk together the egg yolk, cornstarch, remaining ⅓ cup sugar, until well combined.
- Return saucepan to stove and gradually whisk in the cornstarch mixture to the liquid and simmer on medium heat stirring constantly with whisk until mixture reaches 160 degrees F and mixture is thickened (about 5-6 minutes).
- Remove from stove and stir in the coconut extract and butter and pour into prepared pie crust. Cover with plastic wrap; pressing plastic directly onto pie filling and refrigerate for 3 hours or overnight.
- Just before serving, beat the heavy whipping cream in a chilled bowl using an electric mixer on high until cream begins to thicken. Gradually add powdered sugar, vanilla, and cream cheese and continue beating until stiff peaks form.
- Remove plastic, top pie with whipped cream and sprinkle with toasted coconut and shaved chocolate.
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