Filling:
1 (14-oz) can coconut milk (NOT cream of coconut)
1 cup whole milk
1/2 cup unsweetened shredded coconut (the filling will set up better when you use unsweetened and the overall taste will be more balanced)
2/3 cup sugar
1/4 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into 1/4-inch pieces and
chilled
1-1/2 teaspoons vanilla extract
Topping:
1-1/2 cups heavy cream, chilled
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 tablespoon unsweetened shredded coconut, toasted
For the filling: Bring the coconut milk, milk, shredded
coconut, 1/3 cup of the sugar, and the salt to a simmer in a medium saucepan
over medium-high heat, stirring occasionally.
As the milk mixture begins to simmer, in a separate bowl,
whisk together the egg yolks, remaining 1/3 cup of sugar, and cornstarch until
smooth.
Slowly whisk about 1 cup of the simmering milk mixture in to
the yolks (to temper). Then, slowly whisk the tempered yolks into the simmering
milk mixture and reduce the heat to medium. Whisking constantly, bring the
mixture to a simmer an cook until thickened and a few bubbles burst on the
surface, about 30 seconds. Off the heat, whisk in the butter and vanilla.
Pour the warm filling in to the baked, cooled pie crust. Lay
a sheet of plastic wrap flush to the surface of the filling to prevent a skin
from forming and refrigerate until cold and firm, at least 3 hours.
For the topping: Just before serving, whip together the
cream, sugar, and vanilla in a chilled bowl until soft peaks form. Spread the
whipped cream attractively over the top of the pie and sprinkle with the
toasted coconut.
Graham Cracker Crust
1-1/4 cups graham cracker crumbs (about 8 crackers run
through your food processor)
5 tablespoons unsalted butter, melted
2 tablespoons sugar
Adjust an oven rack to the lower-middle position and heat
the oven to 325 degrees. Toss the graham cracker crumbs, butter, and sugar together
thoroughly with a fork. Pour the crumbs into a pie plate.
Use the bottom of a measuring cup to press the crumbs into
an even layer on the bottom and side of the pie plate. Bake until the crust is
fragrant and beginning to brown, 15 to 20 minutes.
For a printable version of this recipe, go here.