COCONUT CREAM PIE

Steps:

• 1. Place parchment paper at the bottom of an unbaked pie shell before adding pie weights. Spread evenly and transfer to a 450ºF preheated oven; bake for 15 minutes. Remove from the heat and carefully remove parchment paper and its contents; let pie cool off completely.
• 2. In a medium bowl, beat yolks and set aside.
• 3. In a medium saucepan, add cornstarch, sugar and salt; whisk to combine. Pour in coconut milk and half-and-half; turn the heat to medium and whisk well. Bring the mixture to the point just before simmering. Ladle up some hot mixture and slowly add a little at a time to the yolks whisking constantly; repeat until the yolks are warm. Whisking constantly, transfer the tempered yolks into the saucepan, whisking constantly. Continue whisking until the consistency looks like pudding, about 1 to 1 ½ minutes.
• 4. Remove from the heat and add butter, coconut extract, vanilla extract and 1 cup coconut flakes; stir to combine. Transfer the custard to the prepared pie shell; level with a spatula. Place wax paper on top making sure to touch the surface to prevent skin formation. Let it cool for 15 minutes before refrigerating it.
• 5. Meanwhile, in a skillet over medium heat, add the remaining ½ cup coconut flakes. Toss often until the flakes are nice and golden, about 10 minutes. Transfer to a bowl to cool.
• 6. In the bowl of a stand mixer, add heavy cream, powdered sugar and vanilla extract. With the whisk attachment, process until stiff peaks form; set aside.
• 7. To assemble the pie; gently remove the wax paper and spoon on whipped cream, spreading evenly with a spatula. Sprinkle toasted coconut flakes on top and transfer to the fridge until ready to serve.
• 8. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=--rXsABsBwo