EASY Coconut Creme Pie- The In-Laws are Coming!

       I'm usually not very adventurous-some when it comes to desserts but I had just a few days before tried a coconut creme pie and it was simply amazing and was pretty determined to make one versus paying $5 for a slice. Now, if you're a coconut hater don't be judgmental, it's still delish! I was also pleasantly surprised to find how easy it was.

1 9'' prebaked pie crust

1 1/2 cups dried coconut (sweetened or unsweetened, shredded or flaked)

1 cup whole milk, divided

1 1/2 cups unsweetened coconut milk

4 large egg yolks

2/3 cup) granulated white sugar

1/4 cup  cornstarch

1/4 teaspoon salt

2 tablespoons  butter, diced

1 teaspoon pure vanilla extract

1 tablespoon rum (optional)

Whipped Cream:

1 cup cold heavy whipping cream

1 tablespoon confectioners sugar, or to taste

1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Place the dried coconut on a baking sheet and bake for about 5-10 minutes or until lightly browned. 

Watch carefully and stir the coconut a few times so it bakes evenly. Remove from oven and let cool before using.

In a medium-sized saucepan bring 3/4 cup milk and the coconut milk just to boiling until bubbles form around the outside edge.

In large bowl whisk the egg yolks and 1/4 cup of milk

In another small bowl whisk the sugar with the cornstarch and salt.

add the sugar mixture to the egg yolks and whisk until smooth. When the milk just starts to boil, remove from heat and, whisking constantly to prevent the eggs from cooking, slowly add the milk to the egg mixture. (If you do get a few pieces of cooked egg, pour through a strainer.)

Then pour the mixture back into saucepan and cook over medium heat until boiling, whisking constantly. When it begins to thicken a little and form lumps stir for another 60 seconds and it will look like creme/pudding Stir vigorously and the lumps with smooth out

Remove from heat and add butter, vanilla and rum

and finally the 1 cup coconut

Pour into completely cooled pie crust, cover with plastic wrap and place it in the fridge for 3-4 hours

I forgot to press the wrap onto the pie so a little water formed due to steam but I just poured the water off once it had been 3 hours. 

Beat the whipping cream,  powdered sugar, and vanilla extract just until stiff peaks form.Spread or pipe the whipped cream over the filling. Garnish with the remaining toasted coconut.

It took me about 45 mins from start to finish- ah but worth every moment!