Coconut Cream Pie

You will love this summer dessert! A nice balance of coconut, vanilla and a bit of rum...Pina Colada for dessert!!

Coconut Cream Pie

Serves 8


1 Sugar crust


3/4 cup sugar
3 large eggs
2 large egg yolks
4 1/2 Tbsp all purpose flour
2 1/4 cups coconut milk (you can use regular milk instead too)
2 1/4 cups sweetened flaked coconut
2 Tbsp vanilla extract
1/4 cup Malibu or Captain Morgan Parrot Bay coconut rum


1 1/4 cup heavy cream
2 Tbsp sugar


2/3 cup sweetened flaked coconut




Prepare the filling:
In the bowl of a stand mixer fitted with the whisk, whisk together the sugar, eggs, egg yolks and flour until thick and increased in volume.

In a saucepan, bring the coconut milk and coconut to a simmer over medium heat.

Off the heat, add the hot coconut milk to the egg mixture, gradually, whisking constantly. Return to the saucepan and cook until cream has thickened and starts to boil., about 5 minutes.
Remove from the heat, add the vanilla extract and let cool, stirring occasionally. To accelerate cooling process, I transfer the cream to a bowl set over iced water.


Meanwhile, bake the crust: butter and flour a 11-inch pie dish (I use a metal pan with removable bottom). Transfer the crust to the dish, line the crust with a disk of parchment paper and top with a light smaller pie dish. (you can also use dry beans). Bake until golden. You can remove the top dish a couple of minutes before the end of the baking time to finish cooking. When done, let cool completely before filling.

When the coconut pastry cream is completely cooled, add the rum and mix. Pour the cream on the cooled crust, cover tightly with plastic wrap to avoid a skin to form on the cream and refrigerate overnight, to allow coconut cream to set.


Prepare the topping:
In a small pan, toast the coconut flakes until golden brown, stirring often. The sugar in the coconut tends to burn fast. Set aside to cool.

Beat the heavy cream and the sugar until stiff peaks form. Spread over the coconut filling.
Sprinkle the toasted coconut on top of the whipped cream, remove from the pan and serve!

Bon appetit!



Note:
I have also used half regular milk and half coconut milk. I do like all coconut, but for some, it might be too strong so don't hesitate to "cut" the coconut milk.