AWARD WINNING TRIPLE-THREAT COCONUT CREAM PIE

Award Winning Triple-Threat Coconut Cream Pie image

Provided by @MakeItYours

Number Of Ingredients 17

•One 9-inch pie shell
•1 can (13½ ounces) coconut milk, shaken well
•½ cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
•1 cup whole milk
•1 teaspoon vanilla extract
•⅔ cup sugar, divided
•¼ teaspoon salt
•5 large egg yolks
•¼ cup cornstarch
•½ teaspoon coconut extract
•2 tablespoons butter, chopped Topping
•1½ cups heavy whipping cream, well chilled
•2 tablespoons powdered sugar
•1 heaping tablespoon cream cheese
•1 teaspoon vanilla or rum extract
•¼ cup sweetened shredded or flaked coconut, toasted
•1 ounce white chocolate, shaved (optional)

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.