Another family favourite, this creamy, tropical-tasting pie would be the ideal dessert for a summer barbecue.
Makes one 9-inch pie; 8 to 10 servings
PREP TIME: 30 minutes
CHILLING TIME: 4 hours, 30 minutes
COOKING TIME: 45 minutes
INGREDIENTS:
- ½ batch of Perfect Pastry
- 1 can (13 ½ oz/400 mL) unsweetened coconut milk
- ¾ cup granulated sugar
- ⅔ cup whole milk
- 5 large egg yolks
- ¼ cup cornstarch
- ½ tsp fine sea salt
- 1 Tbsp cold unsalted butter
- 2 tsp dark rum
- 1 tsp vanilla extract
- ½ tsp coconut extract
- 1 cup whipping cream (35%)
- 2 Tbsp icing sugar
- 1 tsp vanilla extract
- ½ cup sweetened flaked coconut, toasted
INSTRUCTIONS:
PASTRY CRUST:
- On a lightly floured work surface, roll out the pastry and line a 9-inch pie dish. Refrigerate for at least 30 minutes.
- When ready to bake, preheat the oven to 375ºF.
- Bake the pie crust blind. Let cool completely.
COCONUT CREAM PIE FILLING
- In a medium, heavy-bottomed saucepan, combine the coconut milk, ½ cup of the sugar, and the whole milk. Cook over medium heat until the mixture is just starting to simmer, about 3 minutes.
- In a large bowl, whisk together the egg yolks, cornstarch, salt, and the remaining ¼ cup of sugar.
- Gradually whisk the hot milk mixture into the egg yolk mixture, ½ cup at a time, whisking constantly.
- Pour the milk-egg mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture begins to simmer. Cook, still stirring constantly, 1 minute.
- Remove from the heat. Whisk in the butter, rum, and vanilla and coconut extracts. Lay a piece of plastic wrap directly on the surface of the filling and let cool for 15 minutes.
- Spoon the filling into the prepared pie crust, smoothing the surface level. Lay a piece of plastic directly on the surface of the filling. Refrigerate for at least 4 hours, or up to 24 hours.
WHIPPED CREAM TOPPING
- Just before serving, make the topping by beating the cream and icing sugar in a medium bowl until medium peaks form.
- Beat in the vanilla extract until stiff peaks form.
- Garnish the pie with whipped cream and flaked coconut. Serve immediately
