Coconut Cream Pie

Ingredients

Filling

• 2 cups unsweetened coconut milk
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1 pinch salt
• 3 large egg yolks
• 2/3 cup freshly grated coconut or desiccated coconut
• 1 tablespoon pure coconut extract

Topping

• 1 cup heavy cream
• 1/4 cup shaved coconut, for garnish (optional)

Crust

• 2 ounces semisweet chocolate, melted
• 2 tablespoons unsalted butter, at room temperature
• 6 tablespoons sugar
• 1 1/2 cups desiccated coconut
• 1 pinch salt
• nonstick cooking spray

Directions

1. 1

   Crust: Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. Place remaining ingredients in a medium bowl, and use your hands to mix until well combined.

2. 2

   Press mixture into bottom and all the way up sides of prepared pie plate. Bake until firm but not yet browning, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead and refrigerated, covered with plastic wrap.

3. 3

   Filling: In a medium saucepan, whisk together milk, sugar, cornstarch, and salt. Bring almost to a boil over medium heat, whisking constantly, 3 to 4 minutes. Meanwhile, in a medium bowl, lightly whisk egg yolks just until frothy.

4. 4

   Whisk one-fourth of the hot-milk mixture into egg yolks; return the mixture to saucepan. Whisking constantly, cook until bubbles appear around the edges, about 1 minute. Stir in grated coconut and coconut extract. Transfer to a large bowl; let stand about 15 minutes.

5. 5

   Pour filling into the prepared crust. Refrigerate until set, at least 4 hours or overnight. Whip cream and spread on top; garnish with toasted coconut, if using.