SERVES 8
Do not use low-fat coconut milk here because it does not have enough flavor. Also, don’t confuse coconut milk with cream of coconut. The filling should be warm—neither piping hot nor room temperature—when poured into the cooled pie crust. To toast the coconut, place it in a small skillet over medium heat and cook, stirring frequently, for 3 to 5 minutes. It burns quite easily, so keep a close eye on it.
FILLING |
|
1 |
(14-ounce) can coconut milk (see note) |
1 |
cup whole milk |
½ |
cup (1¼ ounces) unsweetened shredded coconut |
⅔ |
cup (4⅔ ounces) sugar |
¼ |
teaspoon table salt |
5 |
large egg yolks |
¼ |
cup (1 ounce) cornstarch |
2 |
tablespoons unsalted butter, cut into 2 pieces |
1½ |
teaspoons vanilla extract |
1 |
recipe Graham Cracker Crust, baked and cooled |
TOPPING |
|
1½ |
cups heavy cream, chilled |
1½ |
tablespoons sugar |
1½ |
teaspoons dark rum (optional) |
½ |
teaspoon vanilla extract |
1 |
tablespoon unsweetened shredded coconut, toasted (see note) |
1. FOR THE FILLING: Bring the coconut milk, whole milk, shredded coconut, ⅓ cup of the sugar, and the salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally.
2. As the milk mixture begins to simmer, whisk the remaining ⅓ cup sugar, the egg yolks, and cornstarch together in a separate bowl. Slowly whisk 1 cup of the simmering coconut milk mixture into the yolk mixture to temper, then slowly whisk the tempered yolks back into the simmering saucepan. Reduce the heat to medium and cook, whisking vigorously, until the mixture is thickened and a few bubbles burst on the surface, about 30 seconds.
3. Off the heat, whisk in the butter and vanilla. Cool the mixture until just warm, stirring often, about 5 minutes.
4. Pour the warm filling into the baked and cooled pie crust. Lay a sheet of plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is chilled and set, about 4 hours.
5. FOR THE TOPPING: Before serving, whip the cream, sugar, rum (if using), and vanilla together with an electric mixer on medium-low speed until frothy, about 1 minute. Increase the mixer speed to high and continue to whip until the cream forms soft peaks, 1 to 3 minutes. Spread the whipped cream attractively over the top of the pie and sprinkle with the toasted coconut.