Coconut Cream Pie
  • 1 pie crust baked and cooled
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1 1/2 cups sweetened flaked coconut
  • 1/4 teaspoon coconut extract
  • 1/2 cup sweetened flaked coconut
  • 1 1/4 cups cold whipping cream
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon coconut extract
For filling:
  1. Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in heavy bottomed medium saucepan over medium heat. Stir occasionally to prevent sticking or burning. Gradually add hot milk mixture to egg mixture, whisking constantly. Return mixture to saucepan; cook until pastry cream thickens and comes to a boil, stirring constantly. Remove from heat. Mix in coconut extract. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Refrigerate until cold, at least 2 hours and up to 1 day. Spoon filling into pre-baked pie crust. Cover with plastic wrap or topping.
For topping:
  1. Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally. Set aside to cool completely.
  2. In the bowl of stand mixer beat cream, sugar, and coconut extract until smooth and peaks form. Spread whipped cream over filling ensuring that filling does not show. Sprinkle evenly with toasted coconut. Refrigerate if not going to serve immediately.
  3. Serve cold.