Truly Scrumptious Coconut Cream Pie

I love Coconut Cream Pie!  It was my favourite dessert growing up.  Having grown up out west, and now living in the east, I notice a huge difference in how this pie is prepared.  In my youth this pie was served with whipped cream. Here in the east it is always served with meringue. I do make a really good meringue but, since I prefer whipping cream, I use it with this recipe!

In order to get that true coconut taste I chose to use coconut milk instead of milk and coconut flavouring.  You don't have to buy the premium coconut milk.  I use the lower fat, slightly cheaper coconut milk and it works just fine.  My one cheat in this recipe is that I use a store bought pie shell.  I have a fantastic pastry recipe that I will share later but, I like the convenience and speed of the store bought variety.  Let's face it...you are already taking time out of your busy day to make a fantastic homemade dessert...why not make it a little easier and quicker to prepare!  Finally, you can add some of the toasted coconut to the custard or pudding but, if you are like me and prefer a smoother texture, just add it to the top as directed.

I hope you enjoy this truly scrumptious dessert!

Truly Scrumptious Coconut Cream Pie

3 cups coconut milk (2 cans)
2/3 cups sugar
1/3 cup corn starch
1/4 tsp. salt
4 egg yolks
1 tsp. good quality vanilla
1/2 cup unsweetened shredded coconut
1 prepared frozen pie shell, cooked as per the package directions

Whipped Cream Topping:
1 cup whipping cream
2 tbsp. icing sugar
1 tsp. good quality vanilla

Cook the pie shell as per the package directions and set aside to cool.  Spread the 1/2 cup of shredded coconut on a baking sheet covered with parchment paper.  Place in the hot oven after baking the pie shell and toast the coconut.  Be sure to watch the coconut carefully, stirring it every 30 seconds or so as once it starts to brown it will burn very quickly.  Remove the pan from the oven and place the toasted coconut in a bowl to cool.

Separate the egg yolks from the egg whites and set aside.  Cover the egg whites and place them in the fridge...make a really yummy egg white omelet for breakfast :). 

In a medium saucepan whisk milk, sugar, cornstarch and salt together.  Bring milk mix to a simmer (not boil) over medium heat.  Once simmering cook until thickened, 3 to 4 minutes.  Once thickened take the mix off the burner.  While whisking briskly add yolks one at a time to the mixture...mixing thoroughly and quickly after each addition to avoid scrambling the egg yolk.  Once the yolks are added return the saucepan to the burner.  Whisk constantly until the mix begins to bubble in the centre.  Remove the saucepan from the heat, add 1 tsp of good quality vanilla.  Pour the custard or pudding mixture into a bowl and cover the surface of the pudding directly with plastic wrap.  Place the pudding in the fridge to cool for about an hour or so.  By placing the plastic wrap directly on the pudding surface you will avoid getting a "skin" on the surface of the mixture.

Once the pudding has cooled, spoon it evenly into the prepared pie shell.  Whip up the whipping cream, adding the vanilla and icing sugar in small amounts just as the cream thickens.  Spread the whipped cream over the pie.  Sprinkle with toasted coconut and place the pie in the fridge until you are ready to serve.  Yumm!  Yumm!

Enjoy!