Mile-high Coconut Cream Pie

From the 2004 Milk Calendar
There is nothing more heavenly than a slice of coconut cream pie. This one is made even better with the addition of fluffy whipped cream in the filling and on top. - Christine Cushing
Course Desserts and Sweets
Prep. Time 20 mins
Cooking Time 2 hrs, 10 mins - 2 hrs, 15 mins
Refrigeration Time 1 hr
Yields 6 to 8 servings
PreparationWhat You Need 9 inch (23 cm) deep dish pie crust
2 1/2 cups (625 ml) milk
1 cup (107 g) flaked sweetened coconut
3/4 cup (150 g) sugar
1/4 cup (35 g) cornstarch
2 eggs [110 g]
2 tsp (10 ml) vanilla extract
1 cup (200 g) 35 % whipping cream

Garnish:
2 tbsp (8.76 g) toasted flaked sweetened coconut


Instructions Bake pie shell according to package or recipe directions. Let cool.

In saucepan, heat milk and coconut over medium heat until steaming. In large bowl, whisk 1/2 cup (125 mL) sugar with cornstarch; whisk in eggs until blended. Gradually whisk hot milk mixture into egg mixture in thin, steady stream. Return to saucepan.

Cook over medium heat, whisking constantly, for about 10 min or until thickened to pudding consistency. Transfer to bowl; stir in vanilla extract. Place plastic wrap directly on surface; refrigerate until cool.

In bowl, using electric mixer, whip cream with remaining sugar to soft peaks. Set 1 1/2 cups (375 mL) whipped cream aside. Fold remaining cream into cooled filling; spread into pie shell. Using piping bag with star tip or a spoon, garnish top with reserved whipped cream. Sprinkle with toasted coconut. Refrigerate for 1 hour or until set or for up to 1 day.


Tips For the Adventurous:
Pina Colada Pie: Fold 1 to 2 tbsp (15 to 30 mL) dark rum into whipped cream and fold 1/2 cup (125 mL) drained crushed pineapple to filling with whipped cream.