Coconut Cream Pie

                                                                                      Gosshh! I  have no time to update my blog lately.... having a busy week....with kids, exam, new assessment, test...and bla..bla..blaa....but...3 days and 2 night with free luxury room is my payback time! also not to forget a very high speed WiFi line ...yummy! hahhahahaaa i will post all my 'stock' within this 2 days, insyaallah... coz my schedule will return to normal next week!...Hope to enjoy and share all the recipes...btw.. this coconut cream pie was really delicious and i will do it again..coz my toasted hawaiian coconut is in stock ...in my chiller!!!!hahhaha Enjoy!   opppss..also  bake some  pumpkin pie on same day...                                                                                       

 Coconut Cream Pie

Ingredients

1 (9-inch) blind-baked pie crust
2 oz. bittersweet chocolate chips or chunks, melted
4 large egg yolks
3 cups unsweetened coconut milk
2/3 cup granulated sugar
5 tbsp. cornstarch
¼ tsp. salt

For topping: 
1 cup heavy cream
¼ cup confectioners' sugar
1 tsp. vanilla extract
Toasted coconut curls (or toasted shredded coconut)

Directions

  Be sure the blind-baked pie crust is completely cooled before proceeding.  With a pastry brush or small spatula, brush a thin coat of melted bittersweet chocolate over the inside of the pie crust.  This will act as a barrier between the crust and the filling, preventing the crust from becoming soggy.  Chill about 10 minutes or until the chocolate is set.
To make the filling, place the egg yolks in a medium bowl     or liquid measuring cup and whisk briefly.  In a medium       saucepan, combine the coconut milk, sugar, cornstarch and salt.  Bring the mixture just barely to a simmer over medium  heat.      

Slowly add a bit of the coconut milk mixture to the bowl with the egg yolks, whisking constantly to prevent the eggs from curdling.  Continue adding until at least half of the liquid has been added to the bowl.  Return the coconut-egg yolk mixture to the saucepan and whisk to blend.  Continue to heat, stirring and whisking frequently, until the mixture begins to bubble and thicken.  The mixture should thicken significantly.  Remove the pan from the heat.  Strain through a fine mesh sieve to remove any lumps, then smooth the coconut custard in an even layer in the prepared pie shell.  Cover with a piece of plastic wrap directly on the surface of the coconut custard (this will prevent a skin from forming).  Transfer the pie plate to the refrigerator and let chill until well set, at least 4 hours.

Just before serving, combine the heavy cream and confectioners' sugar in the bowl of an electric mixer with the whisk attachment.  Whip on medium-high speed until medium-stiff peaks form, being careful not to over beat.  Blend in the vanilla.  Remove the plastic wrap and smooth the whipped cream in a fluffy layer over the coconut custard.  Top with toasted coconut as desired.  Slice and serve.