Coconut Cream Pie

Ingredients

• 1 pre-baked 9-inch pie crust
• 3/4 cup shredded sweetened coconut
• 1 1/2 cups canned coconut milk
• 1 cup milk )
• 1/2 cup heavy cream
• 1/2 cup + 3 Tbsp granulated sugar,
• 1/4 tsp salt
• 1/3 cup cornstarch
• 4 large egg yolks
• 3 oz. cream cheese,
• 1 Tbsp butter
• 1/2 tsp vanilla extract
• 1/4 – 1/2 tsp coconut extract, )
• 1 1/2 cups heavy cream
• 2/3 cup shredded sweetened coconut,

Directions

1. Add 3/4 cup coconut to a food processor and pulse until it is broken down into fine little bits, about 1 minute. Set it aside. In a medium saucepan, add the coconut milk, 1/2 cup milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, and the salt. Place the pan over medium heat and warm it until it is just shy of boiling, stirring now and then.
2. While that heats, whisk the cornstarch with the remaining 1/2 cup milk in a small bowl, or in the measuring cup you used for the milk, until smooth. In another small bowl, whisk the egg yolks with the remaining 3 Tbsp sugar until the color lightens a bit, about 2 minutes. Still whisking, slowly stream 1/2 cup of the hot milk mixture into the yolks.
3. Whisk the mixture in the saucepan as you add the yolk mixture, then pour in the cornstarch mixture as well. Cook, whisking hard and constantly so the custard stays smooth, until it thickens, about 2 – 3 minutes.
4. Take the pan off the heat. Add the cream cheese, butter, vanilla extract, and coconut extract, and stir until everything is fully incorporated. Mix in the ground coconut, then pour the filling into the baked pie crust. Press plastic wrap over it and chill for 2 – 3 hours.
5. For the topping, beat the heavy cream with the remaining 3 Tbsp granulated sugar in a cold mixing bowl on low speed until it starts to thicken. Turn the speed up to high and continue beating until stiff peaks form.
6. Spread the whipped cream over the chilled pie, then sprinkle toasted coconut on top. Slice and serve. Store the pie in an airtight container in the refrigerator.