FILIPINO YOUNG COCONUT PIE (BUKO PIE)

Steps:

• Chill pie crusts until ready to use.
• Cut away the husk from the coconuts and drain the juice (refrigerate juice and drink later). Break open the coconuts and carefully remove the white pulp. Put the pulp into a food processor and pulse until the pulp is cut into very small pieces. Pour into a large microwave-safe bowl.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake the empty pie crusts for 10 minutes, then remove, and let sit while the filling is being prepared.
• Add coconut cream, condensed and evaporated milk, and salt to the coconut pulp and mix with a wooden spoon to avoid metal discoloring the coconut pulp. Beat eggs in a separate bowl with an electric mixer until foamy. Add cornstarch and mix fully until lumps are gone. Pour the egg mixture into the coconut mixture.
• Place bowl in the microwave and heat on low setting, stirring occasionally, until mixture has come to a boil and thickened, 2 to 5 minutes. Remove bowl from the microwave and stir in vanilla. Pour mixture into the 2 pie crusts.
• Bake in the preheated oven until coconut custard is set and the temperature in the middle of the coconut custard is 160 degrees F (71 degrees C), about 20 minutes.
• Remove from the oven and cool to room temperature, about 30 minutes. Refrigerate so they are completely chilled before serving, at least 1 hour.