My sister-in-law made this delectable dessert for Thanksgiving. It was my first time having it and I have to say, I loved it! You have got to try this recipe!
INGREDIENTS:
1 can coconut milk (can be found in the Asian foods section)
half and half or heavy cream (enough to add to the coconut milk to make 3 cups)
3 egg yolks
3/4 cup white sugar
1/3 cup cornstarch
1/4 tsp salt
1 cup flaked coconut, toasted
1 tsp vanilla
1 tsp coconut extract
fresh whipped cream, lightly sweetened
Graham cracker crust:
12 whole rectangular graham crackers
1 stick butter, melted and slightly cooled
3 Tablespoons sugar
To toast coconut, spread coconut on rimmed baking sheet in an even layer and bake at 325 degrees, tossing often, until lightly toasted, about 12 - 15 minutes.
CRUST: Preheat oven to 325 degrees. Finely crush graham crackers in a food processor or in a ziploc bag with a rolling pin. Pour crumbs into a bowl and add sugar, stirring to combine. Drizzle butter over the top and mix with a fork until the crumbs are evenly moistened. Press the crumbs evenly in the bottom and up the sides of a 9 inch or 10 inch pie plate. Bake for 13 - 15 minutes until the crust is just barely beginning to brown. Remove from oven and cool completely before filling.
FILLING: In a medium saucepan, combine half and half, coconut milk, egg yolks. sugar, cornstarch and salt. Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in 3/4 cup of the toasted coconut, coconut extract and the vanilla extract. Pour into baked and cooled pie shell and chill 2 - 4 hours or until firm. Top with whipped cream and the remaining 1/4 cup of toasted coconut.
Source: My Kitchen Cafe, www.mykitchencafe.blogspot.com
