SERVES 8
Do not use light coconut milk here because it does not have enough flavor. Also, do not confuse coconut milk with cream of coconut. The filling should be warm when poured into the cooled pie crust. To toast the coconut, place it in a small skillet over medium heat and cook, stirring often, for 3 to 5 minutes. It burns quite easily, so keep a close eye on it. See the sidebar that follows the recipe.
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FILLING |
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|
1 |
(14-ounce) can coconut milk |
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1 |
cup whole milk |
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⅔ |
cup (4⅔ ounces) sugar |
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½ |
cup (1¼ ounces) unsweetened shredded coconut |
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¼ |
teaspoon salt |
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5 |
large egg yolks |
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¼ |
cup cornstarch |
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2 |
tablespoons unsalted butter, cut into 2 pieces |
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1½ |
teaspoons vanilla extract |
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1 |
recipe Graham Cracker Crust, baked and cooled |
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TOPPING |
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|
1½ |
cups heavy cream, chilled |
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1½ |
tablespoons sugar |
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1½ |
teaspoons dark rum (optional) |
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½ |
teaspoon vanilla extract |
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1 |
tablespoon unsweetened shredded coconut, toasted |
1. FOR THE FILLING: Bring coconut milk, whole milk, ⅓ cup sugar, shredded coconut, and salt to simmer in medium saucepan, stirring occasionally.
2. As milk mixture begins to simmer, whisk egg yolks, cornstarch, and remaining ⅓ cup sugar in medium bowl until smooth. Slowly whisk 1 cup of simmering coconut milk mixture into yolk mixture to temper, then slowly whisk tempered yolk mixture back into remaining coconut milk mixture. Reduce heat to medium and cook, whisking vigorously, until mixture is thickened and few bubbles burst on surface, about 30 seconds. Off heat, whisk in butter and vanilla. Let mixture cool until just warm, stirring often, about 5 minutes.
3. Pour warm filling into cooled prebaked pie crust. Lay sheet of plastic wrap directly on surface of filling and refrigerate pie until filling is chilled and set, about 4 hours.
4. FOR THE TOPPING: Once pie is chilled, use stand mixer fitted with whisk to whip cream, sugar, rum, if using, and vanilla on medium-low speed until frothy, about 1 minute. Increase speed to high and continue to whip until soft peaks form, 1 to 3 minutes. Spread whipped cream attractively over pie, sprinkle with toasted coconut, and serve immediately.