Ingredients
- 1 1/2 cups unsweetened coconut milk
- 1 1/2 cups whole milk
- 1/4 cup cornstarch
- 4 egg yolks
- 1/4 teaspoon salt
- 1cup unsweetened coconut
- 2 teaspoons vanilla extract
- 1 tablespoon butter
- 1 (9-inch) baked pie shell, recipe follows
- 1/3 cup toasted coconut
- See below how to Toast coconut
Directions
In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk.
In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a smooth batter. Whisk egg yolks with salt in medium bowl. Whip yolks by adding 1/2 cup milk mixture to yolks and whisk well. Add yolk mixture and batter back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until smooth
Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.
To serve, top with toasted coconut and a large spoon of whipped cream.
Pie shell:In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a smooth batter. Whisk egg yolks with salt in medium bowl. Whip yolks by adding 1/2 cup milk mixture to yolks and whisk well. Add yolk mixture and batter back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until smooth
Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.
To serve, top with toasted coconut and a large spoon of whipped cream.
2 cups all-purpose flour, plus more for surface
1 tablespoon sugar
1 teaspoon salt
3/4 cup solid vegetable shortening
6 to 7 tablespoons ice cold water
Preheat the oven to 350 degrees F.
In a large bowl, combine the flour, the sugar and salt. Mix well. Add the shortening and mix until the mixture becomes coarse. Add the water and let sit 1 minute. Either your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate 25 to 30 minutes.
Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a 12 inch circle about 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Pinch the edges and chill again before baking.
Preheat the oven to 350 degrees F.
Bake pie shell until light brown, about 25 to 30 minutes. Remove from the oven and cool completely before using.
Nutrition Facts: 1 serving (1 slice) equals 331 calories, 14 g fat (8 g saturated fat), 68 mg cholesterol, 176 mg sodium, 47 g carbohydrate, trace fiber, 5 g protein. " But I have never been able to stop at one piece"
