Coconut Cream Pie

Method

A smooth custard that coats the palate, flavored with coconut milk. The filling is topped with firm whipped cream and toasted coconut for a crunchy finish.

1. 1

   Preheat oven to 180°C. Line a pie dish with the shortcrust pastry, prick the bottom, and blind bake for 15 minutes until the edges are golden and the pastry is dry to the touch.

2. 2

   In a dry pan, toast the grated coconut flesh. Stir constantly until it turns golden blond and releases a nutty aroma.

3. 3

   In a saucepan, heat the whole milk and coconut milk. Meanwhile, whisk the egg yolks with white sugar and cornstarch until the mixture turns pale.

4. 4

   Pour the hot milk over the eggs while whisking, then return to the heat. Cook, stirring constantly, until the custard thickens and heavily coats the spoon.

5. 5

   Remove from heat, then whisk in the butter and vanilla extract. Fold in half of the toasted coconut. Pour onto the baked crust and smooth the surface.

6. 6

   Let set in the fridge for at least 4 hours. Before serving, whip the cream into stiff peaks with a bit of sugar. Spread over the pie and sprinkle with the remaining toasted coconut.