For The Crust:
1 prebaked pie crust, or use a ready-made graham cracker crust
1 1/4 cups flaked coconut
For The Filling:
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 egg yolks
3 cups milk
3 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
For The Topping:
1 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Prepare and bake the pie crust as directed and let cool (or use ready-made graham cracker crust).
Preheat an oven to 375 degrees F . Spread the coconut in a single layer on a baking sheet with a rim. Bake, stirring several times, until golden brown, 6-8 minutes. Remove from the oven and set aside to cool.
In a heavy nonaluminum saucepan, combine the granulated sugar, cornstarch and salt and whisk to mix well. In a bowl, whisk the egg yolks until blended, then gradually whisk in the milk. Gradually whisk the egg mixture into the sugar mixture, whisking well to dissolve the cornstarch.
Place the saucepan over medium heat and cook for 4-5 minutes, stirring occasionally over the bottom and to the edge of the pan. Switch to a whisk occasionally to prevent lumps from forming. Continue to cook, stirring constantly and whisking occasionally, until the mixture thickens and reaches a boil, 7-9 minutes longer. Boil for 1 minute, stirring constantly, then immediately remove from heat. Stir in the butter, vanilla and 1 cup (4 oz/120 g) of the toasted coconut. Immediately pour the filling into a bowl, press a piece of waxed paper directly onto the surface and let cool for 15 minutes.
In a large bowl, whisk the cream until semisoft peaks form. Add the confectioners’ sugar and vanilla and whisk until soft peaks form. Cover and chill until ready to use.
Pour the filling into the cooled crust and jiggle the dish until the filling is level. Cover and chill until ready to serve.
Mound the topping on the pie and sprinkle with the remaining 1/4 cup toasted coconut. Serve immediately.
Makes 6-8 servings.
Date: November 19, 2002