Homemade Coconut Cream Pie (Print Version)

# Ingredients:

01 - 1 unbaked flaky pie crust.
02 - 4 large egg yolks.
03 - 1/4 cup cornstarch (30g).
04 - 1 (14 ounce) can full fat coconut milk.
05 - 1 cup half-and-half (240ml).
06 - 2/3 cup granulated sugar (130g).
07 - 1/4 teaspoon salt.
08 - 1 cup sweetened shredded coconut (80g).
09 - 2 Tablespoons unsalted butter, softened (28g).
10 - 1 teaspoon pure vanilla extract.
11 - 1/2 teaspoon coconut extract (optional).
12 - 1 1/2 cups cold heavy cream (360ml).
13 - 3 Tablespoons confectioners' sugar (20g).
14 - 3/4 teaspoon pure vanilla extract for cream.

# Instructions:

01 - Prepare and blind bake pie crust at 375°F until golden. Cool completely.
02 - Whisk egg yolks and cornstarch. Heat coconut milk, half-and-half, sugar, and salt. Temper eggs, then combine all and cook until thickened.
03 - Stir in coconut, butter, vanilla, and optional coconut extract.
04 - Pour into cooled crust, cover surface with plastic, refrigerate at least 3 hours.
05 - Whip heavy cream with sugar and vanilla until medium peaks form.
06 - Top pie with whipped cream and garnish with coconut if desired.

# Notes:

01 - Can be made ahead in stages.
02 - Use canned coconut milk, not beverage type.
03 - Keeps in fridge up to 5 days.

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