Coconut Cream Pie

Directions

1. Preheat oven to 375 degrees.

2. Add cookies and salt to a food processor and crush, then while running drizzle in the melted coconut oil until it forms a crust. Press into your pie plate.  Bake in preheated oven for 5-7 minutes or until lightly browned. Remove from oven and let cool slightly (this crust does not need to cool fully for the next step).

3. In a medium bowl, whisk together the egg yolks and cornstarch – it will be very thick, but keep whisking until it makes an icing like consistency. Set aside.

4. In a cold saucepan, add the coconut milk (don’t forget to reserve 2 T coconut fat!), half and half, sugar and salt.  Place on stove and bring to a rolling simmer over medium heat. Turn off heat.

5. Temper the hot liquid into the egg yolks ½ cup at a time, whisking until each addition is fully mixed.  Then return the mixture to the saucepan and place back onto medium heat.

6. Pudding will quickly begin to thicken.  Cook until the bubbles thicken and burst, then cook and additional 1 ½ minutes to fully thicken.  Turn off heat.

7. Add 1 cup of the toasted coconut, butter, vanilla and if using, optional coconut extract. Make sure to stir until all of the butter is fully incorporated and melted. Pour hot filling directly into the pie shell.  Cover surface with plastic wrap to eliminate a skin from forming and let chill in the refrigerator for 3 hours to overnight.

8. For the whipped cream:  Add whipping cream and coconut fat to a mixer or bowl and whip on high speed until soft peaks form.  Add sugar and vanilla and continue to mix until stiff peaks form.  Spread or pipe on top of pie, sprinkle with toasted coconut for garnish and enjoy!