Coconut Cream Pie

By ALICJA

Ingredients

• 2/3 cup sugar
• 2 tbsp flour
• 2 tbsp cornstarch
• 1 tsp salt
• 2 1/2 cups coconut milk
• 4 lg.eggs
• 3 tbsp unsalted butter,cut into pieces
• 1/2 cup desiccated unsweetened coconut
• 1 cup coconut flakes,toasted
• 1 cup whipping cream
• Filling

Details

Servings 8

Preparation

Step 1

Whisk together sugar,flour,cornstarch and salt in medium-size heavy pot.Whisk in coconut milk and eggs until uniform.
Place pot over medium heat and cook stirring constantly for 5 to 8 min.or until mixture comes to the boil.Boil 1 min.and remove from heat.If mixture looks like it has lumps just keep cooking and the lumps will release.Whisk in butter and pass custard mixture through a fine siver into a bowl.Stir in desiccated coconut.Press plastic wrap down onto the top of the custard to prevent a skin from forming and let cool to room tem.
Add half of toasted coconut to pie base.Spoon filling into prepared crust.Press a sheet of plastic wrap directly on the surface of the pie and refrigerate for at least 3 hours or until filling is firm.Remove plastic wrap.Wip cream until it forms firm peaks,and pipe lines of cream over pie.Pipe rosettes,if desired.Garnish with remaining toasted coconut(to toast place in 300F oven for 5-6 min)