Caribbean Coconut Cream Pie

By milly1362

Ingredients

• Crust:
• 9 full graham cracker sheets
• 1/3 c. macadamia nuts (unsalted)
• 1/3 c. sweetened flaked coconut
• 1/4 c. unsalted butter, melted
• 1/2 tsp vanilla extract
• pinch salt
• Cream:
• 3/4 c. sugar
• 2 large eggs
• 3 egg yolks
• 5 Tbsp flour
• 1/4 tsp cornstarch
• 2 c. coconut milk (unsweetened)
• 2 c. sweetened flaked coconut
• 2 tsp vanilla extract
• juice from 1 lime
• zest from 3/4 lime

Preparation

Step 1

Prepare glass pie dish
-In bowl of food processor, add graham crackers, salt, nuts, and grind fine.
-Transfer to medium bowl and mix in melted butter and coconut until uniform.
-Press crumb mixture into pie dish and press up sides.
-Place in freezer while you make filling.
-In medium bowl combine sugar, eggs, yolks, flour, cornstarch, lime zest, and whisk to combine thoroughly.
-In medium saucepan over medium low heat, combine coconut milk, coconut, lime juice and bring to low boil.
-Temper the egg mixture and then slowly add coconut milk mixture to egg mixture, stirring constantly.
-Add mixture back to saucepan and, stirring constantly, cook over low heat until mixture thickens up, about 4 minutes. (make sure not to let boil).
-Remove from heat, stir in vanilla extract and transfer to medium bowl.
-Cover tightly with plastic wrap, pressing wrap against top of pastry cream as not to form a crust and place in fridge to cool through, about 2 hours.
-Preheat oven to 350 degrees.
-Remove pie crust from freezer and place in oven to cook until golden brown, about 20 minutes.
-Remove from oven and cool completely.
-Once crust and cream are cooled completely, transfer cream to crust, smooth out and chill overnight.