Tropical Coconut Pie (Print Version)

# Ingredients:

→ Crust

01 - 1 raw pie shell

→ Coconut Filling

02 - 1/4 cup cornstarch
03 - 4 egg yolks, large
04 - 1 cup sweetened coconut flakes
05 - 1 cup half-and-half
06 - 1 (14 oz) can coconut milk (use full-fat)
07 - 1/4 tsp salt
08 - 1 tsp vanilla extract
09 - 2 tablespoons softened unsalted butter
10 - 2/3 cup white sugar
11 - 1/2 tsp coconut extract (optional)

→ Whipped Cream

12 - 3 tbsp powdered sugar
13 - 1 1/2 cups chilled heavy whipping cream
14 - 3/4 tsp vanilla extract
15 - Optional: Unsweetened coconut flakes for topping

# Instructions:

01 - Make dough early and refrigerate for 2 hours. Heat oven to 375°F. Bake crust with weights, then let it cool fully.
02 - In a bowl, combine cornstarch and egg yolks, whisking together. Leave aside.
03 - In a pot over medium heat, stir half-and-half, sugar, salt, and coconut milk. Let it boil for 2 minutes, then lower heat.
04 - Slowly whisk 1/2 cup of the warm mixture into the egg yolks. Pour the yolks back into the pot, whisking the entire time.
05 - Keep cooking for 90 seconds until it thickens. Turn off heat and mix in butter, coconut, vanilla, and optional coconut extract.
06 - Pour the thickened filling into the crust. Press plastic wrap directly onto the surface and refrigerate for 3 hours or overnight.
07 - Beat cream, vanilla, and sugar on high until it holds soft-to-medium peaks, around 3-4 minutes.
08 - Spread or pipe the whipped cream over the pie. Sprinkle optional coconut on top. Serve immediately or return to chill for a bit.

# Notes:

01 - Bake the crust (with weights) up to 3 days before you need it.
02 - Get canned coconut milk—don’t use the kind sold in cartons.
03 - After cooling, freeze the pie for storage—good for 3 months.

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