Coconut Cream Pie

Time: at least 4 hours

“People who meet in this romantic setting, are so hypnotized by the lovely evening summer breeze” AND this amazingly simple coconut cream pie!

Music Selection: Frank Sinatara & Ella Fitzgerald – Moonlight in Vermont

Ingredients:

½ a Pate Brisee recipe

4 egg yolks

¼ cup cornstarch

1 – 14 oz can coconut milk

1 cup ½ & 1/2 cream

1 tsp vanilla

Dash of salt

1 ¼ cup sweetened dried coconut shredded

2/3 cup sugar

Whipped Cream

1 ¾ cup whipping cream

¼ cup sugar

1 tsp vanilla

Directions:

Preheat oven to 375 degrees.

Roll out the pate brisee thin (it should be cold and already have set in the fridge for 30 minutes) and to a size that will fit into your pie plate and fall over the rim. Gently press it down. With your thumbs pressed together make indentations around the top and then press your hands snuggly around the rim. Take a knife and cut the excess dough off.

Place a piece of parchment paper on the dough and then add weights (beans work or an oven proof casserole dish). Place pie dough in oven and bake for 25 – 30 minutes, until light brown on edges. Let cool completely.

On a separate pan, put ¼ cup of the dried coconut and bake in oven about 5 minutes, watching it carefully until it is brown, but not burnt. Set aside and let cool.

In the meantime, in a small bowl, mix the egg yolks with the cornstarch with a whisk and set aside.

In a pot, on medium heat, add the coconut milk, cream, sugar, vanilla and salt. Whisk while it heats up. While it is heating, but not hot, remove ¼ cup and whisk into the eggs so it is creamy (do not boil the eggs). Once the milk/cream is beginning to boil, slowly whisk and stream in the egg mixture, constantly whisking. It will start to thicken, keep whisking until it is the consistency of pudding. Remove from heat and add 1 cup of the dried coconut. Mix well. Pour into the cooled pie crust. Let cool on the counter until room temperature, then cover with saran wrap and let cool in the fridge. It is best if you can let it cool for a few hours.

Prior to serving, pour the heavy cream, sugar and vanilla in a bowl and beat until thick. Spread evenly over the cooled pie or pipe on in a decorative manner. Sprinkle the top with the toasted coconut. Enjoy this with a strong cup of coffee or tea.

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