Instructions
The Pie Crust
-
Early Prep: Prepare your pie dough the night before, as it requires a minimum of 2 hours in the fridge to chill.
-
Baking the Crust: Preheat your oven to 375°F (190°C). Proceed to fully blind bake your pie crust. Once baked, let it cool completely. This step can be done up to three days in advance. Just wrap the cooled crust tightly and store it in the refrigerator until you’re ready to fill it.
The Creamy Coconut Filling
-
Initiating the Process: Whisk together egg yolks and cornstarch, then set aside.
-
Heat Dynamics: In a medium saucepan, combine the coconut milk, half-and-half, granulated sugar, and salt. Bring this to a boil over medium heat, stirring occasionally.
-
Egg Yolk Incorporation: Extract about 1/2 cup of the hot mixture and gradually whisk it into the egg yolk and cornstarch blend. This tempers the yolks, preventing them from scrambling.
-
Confluence: Slowly pour the tempered egg mixture back into the saucepan. The liquid will bubble and thicken almost instantaneously. Cook and whisk for another 1 minute and 30 seconds.
-
Finishing Touches: Remove from heat and blend in the shredded coconut, softened butter, vanilla, and optional coconut extract.
Assembling the Pie
-
Layering: Pour the warm filling into the completely cooled pie crust.
-
Chilling: Cover tightly with plastic wrap directly on the surface to avert skin formation. Refrigerate for at least 3 hours, or until thickened.
Whipped Cream Extravaganza
-
Whipping: Utilize either a hand mixer or a stand mixer with a whisk attachment to whip the heavy cream, sugar, and vanilla until you achieve medium peaks.
-
Garnish and Serve: Adorn your pie with the whipped cream and additional coconut, if desired.
