Coconut Cream Pie

Coconut Cream Pie

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9 inch prebaked crust

Filling:

1 (14 oz. ) can of coconut milk

1 cup whole milk

3/4 cup sweetened coconut

2/3 cup sugar, divided

1/4 tsp salt

5 egg yolks, beaten

1/4 cup cornstarch

1 1/2 tsp. vanilla extract

2 tablespoons butter

Topping:

1 1/2 cup heavy cream

1 1/2 tablespoons powdered sugar

1/2 tsp. vanilla

1 1/2 tsp. dark rum

Bring the coconut milk, whole milk, coconut, 1/3 cup sugar and salt to a simmer in a saucepan over medium-high heat, whisking until sugar dissolves. In a bowl whisk in the remaining 1/3 cup of sugar and cornstarch  into the egg yolks until well combined and smooth. Gradually whisk egg mixture into 1 cup of the hot milk mixture to temper. Whisk in the tempered egg mixture into the simmer milk mixture and continue to whisk until mixture begins to bubble and thicken. Remove from heat and whisk in the vanilla and butter. Pour into the prebaked crust and cover with plastic wrap . Place in the refrigerator to coll completely. For the topping, combine all the ingredients and whip until stiff peaks form. Spread on cooled pie. Serve.

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