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COCONUT CREAM PIE

Active Time : 30 minutes
Total Time : several hours
Serves : 8 servings
INGREDIENTS
  • refrigerated pie crust dough for 1 crust
  • 3/4 cup organic raw cane sugar
  • 1/3 cup corn starch
  • 1/2 teaspoon sea salt
  • 1 13.5 ounce can coconut milk
  • 1 1/3 cup organic whole milk
  • 3 organic large brown eggs yolks only, beaten
  • 1 teaspoon organic pure vanilla extract
  • 1 1/2 cups organic unsweetened coconut flakes divided
  • whipped cream
DIRECTIONS

Roll dough out to fit a 9-inch pie plate; place in pie plate and crimp edges. Bake in a preheated 425°F oven 11-13 minutes or until desired doneness. Cool completely.

In medium saucepan, combine sugar, corn starch and salt; whisk in coconut milk and milk. Cook over medium heat, whisking constantly, until bubbly; continue cooking 2 minutes, whisking constantly. Remove from heat.

Whisk small amount of sauce into egg yolks to temper them; whisk egg mixture into sauce; continue cooking 2 minutes, whisking constantly. Remove from heat and whisk in vanilla.

Fold in 1 cup coconut; transfer to cooled pie crust. Refrigerate several hours or until set. Toast remaining ½ cup coconut.

To serve, dollop pie with whipped cream and sprinkle with toasted coconut.