Coconut Cream Pie

Ingredients

• 1 pre-baked 9-inch pie crust
• 3/4 cup sweetened, shredded coconut
• 1 1/2 cups full-fat, unsweetened, canned coconut milk (well shaken)
• 1 cup milk (I used 1%)
• 1/2 cup heavy cream
• 1/2 cup + 3 Tbsp granulated sugar, divided
• 1/4 tsp salt
• 1/3 cup cornstarch
• 4 large egg yolks
• 3 oz cream cheese, diced into pieces
• 1 Tbsp butter
• 1/2 tsp vanilla extract
• 1/4 - 1/2 tsp coconut extract, to taste (or an additional 1/2 tsp vanilla)
Topping
• 1 1/2 cups heavy cream
• 2/3 cup sweetened, shredded coconut, toasted
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Directions

• Pulse 3/4 cup coconut in a food processor until ground into small pieces, about 1 minute, set aside. In a medium saucepan combine coconut milk, 1/2 cup of the milk, 1/2 cup heavy cream, 1/2 cup of the granulated sugar and the salt. Set mixture over medium heat, and bring mixture nearly to a boil, stirring occasionally. Meanwhile, in a small mixing bowl (or liquid measuring cup used to measure milk), whisk together remaining 1/2 cup milk and cornstarch until well blended. Then in a separate small mixing bowl, whisk together egg yolks with remaining 3 Tbsp sugar until mixture is slightly pale, about 2 minutes. While whisking, pour 1/2 cup of the nearly boiling milk into egg yolk mixture. Then while whisking mixture in saucepan, pour egg yolk mixture followed by cornstarch mixture into saucepan. Cook mixture until thickened, whisking constantly and vigorously to prevent curdling, about 2 - 3 minutes. Remove from heat and add in cream cheese, butter, vanilla extract and coconut extract, stir until well blended. Stir in ground coconut. Pour mixture into baked pie crust. Cover with plastic wrap and chill 2 - 3 hours.
• For the topping:
• In a mixing bowl, using an electric hand mixer set on high speed, whip heavy cream until soft peaks form. Add in 3 Tbsp sugar and whip until stiff peaks form. Spread over chilled pie and top with toasted coconut. Cut into slices. Store in an airtight container in refrigerator.
• Recipe Source: Cooking Classy