3/4 c toasted unsweetened coconut for topping (flakes or shredded)
1 c canned coconut milk
2 c Shamrock Farms Vanilla Half & Half
5 egg yolks
3 Tbs cornstarch
2/3 c sugar
1 Tbs unsalted butter
1 c toasted coconut flakes
1 1/2 tsp vanilla
1 tsp coconut extract (optional)
1 c Shamrock Farms Heavy Whipping Cream
2 tsp vanilla
Cooking instructions
Blind bake crust as instructed on box in 4 inch pie pans (can also be prepared in one large pie dish) Pour coconut milk and Shamrock Farms Vanilla half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milk. Set aside. Add sugar and cornstarch to a saucepan over medium heat.
Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly. Bring custard mixture to a low boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil for 2 minutes. Remove from heat and add butter, coconut, vanilla and salt.
Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, for about 30-45 minutes. Whip the Shamrock Farms Heavy Whipping Cream and vanilla on medium speed for 2-3 minutes until soft peaks form. Spread whipped cream on top of coconut custard. Refrigerate until ready to serve. When ready to serve, top with toasted coconut.
This pumpkin pie recipe is pure perfection with Shamrock Farms Heavy Cream both mixed in and whipped for the topping. Thanks to Allison Waken for this recipe.