Try this version of an all-time favorite coconut pie! It certainly made the grade for Wesley Homes Foundation’s Angie Battle at a state fair pie competition. She won first place!
1 Pillsbury™ Refrigerated Pie Crust, Softened as Directed on Box
1 can (13 1/2 oz) Coconut Milk, Well Shaken
1/2 cup plus 1 tablespoon Shredded or Flaked Coconut, Sweetened, Toasted
1 cup Whole Milk
1/2 Vanilla Bean, Split (or 1 teaspoon Vanilla)
⅔ cup Sugar
¼ teaspoon Salt
5 large Egg Yolks
1/4 cup Cornstarch
1/2 teaspoon Coconut Extract
2 tablespoons Unsalted Butter, Cut into Four Pieces
1-1/2 cups Heavy Whipping Cream, Well Chilled
1-1/2 tablespoons Sugar
2 teaspoons Dark Rum (or 1 teaspoon Vanilla)
1/4 cup Shredded or Flaked Coconut, Sweetened, Toasted
1 oz. White Chocolate, Shaved
Preheat oven to 450 degrees F.
Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough. Press it lightly into dough, just enough to make it stick.
Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown and then cool.
Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon for about 5 minutes to dissolve sugar.
In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.
Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat again until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.
Per serving: Calories 580; Fat 41g; Cholesterol 190mg; Sodium 270mg; Carbohydrate 47g; Protein 5g
Makes 8 servings; ready in 3hr 45min.
Recipe submitted by Angie Battle. Photo provided by www.pillsbury.com