Coconut Cream Pie

• Blind bake your pie crust and let cool completely. See our Homemade Pie Crust recipe for instructions.

Coconut Pastry Cream Filling

• In a medium-sized bowl, whisk together the egg yolks and cornstarch. Set aside.
• In a medium-sized saucepan, whisk together the coconut milk, Half-and-Half, sugar, and salt. Set on stove over medium heat and bring to a boil, whisking occasionally. Allow to boil for 2 minutes, then reduce heat to medium-low.
• Remove about ½ cup of the boiled mixture from the pot, and in a slow, steady stream, whisk into the egg yolk mixture to temper the eggs. Once mixed, pour and whisk the tempered egg yolk mixture back into the pot over medium-low heat.
• Whisk constantly over heat as the mixture thickens, for 2 minutes. It should be a thick, pudding consistency. Remove from heat and stir in shredded coconut, butter, and vanilla extract.
• Pour into cooled, blind-baked pie crust. Cover with plastic wrap, making direct contact with surface of the coconut pastry cream, to prevent a skin from forming. Refrigerate until completely chilled and thickened, at least 3 hours or overnight.

Whipped Cream

• In a large bowl, add the heavy whipping cream, sour cream, sugar, and vanilla extract. Mix with an electric mixer on medium-high speed until stiff peaks form.
• Once the coconut pastry cream has set, pipe or spread whipped cream on top. Garnish with toasted coconut flakes. Chill for a few hours before serving or serve immediately. Cover and store leftovers in fridge for up to 4 days. Enjoy!