4 egg yolks
¼ cup cornstarch
1 can of coconut milk ( I use Taste of Thai unsweetened) + enough milk to equal 3 cups)
3/4 c sugar
2 tsp vanilla
2 TBL butter
1 c shredded coconut
1 baked pie shell, 10″
Topping:
1/2 cup toasted coconut chips
1.5 cups whipping cream (heavy)
1/3 c powdered sugar
Whisk the yolks in a bowl, set aside. Stir cornstarch and sugar together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over heat, boiling for another minute. Remove from heat. Add vanilla, butter, and coconut. Cool the filling slightly (about 30 minutes) and pour into a baked pie shell. Cover custard with plastic wrap and refrigerate for 2 hours to set.
For whipped topping.
Chill the bowl and whisk attachment for a stand mixer in the freezer for 5 minutes.
Add heavy cream and powdered sugar to bowl; mix on high for 5 minutes till stiff. Top pie and add toasted coconut chips. Chill till ready to serve.
Presented by Tee Dedrick, Special Tee Cookies and Catering
3/27/2018
