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Export 12 ingredients for grocery delivery
Step 1
Preheat your oven and line your pie pan with the pie crust dough. Prick the bottom and sides with a fork. Cover the dough with baking paper and pour baking beads onto the parchment paper. Bake until golden brown and set aside to cool.
Step 2
In a mixing bowl, whisk together the egg yolks, sugar, salt, and cornstarch until smooth and glossy.
Step 3
In a saucepan, mix the cream of coconut and half and half. Bring the mixture to a simmer over medium heat.
Step 4
Temper the eggs by slowly pouring about a quarter of the hot liquid into the egg yolk mixture, whisking constantly. Then, slowly whisk in the rest of the hot liquid.
Step 5
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a low boil. Continue to cook for a short while.
Step 6
Strain the custard through a fine sieve into a mixing bowl.
Step 7
Stir in the butter, vanilla extract, and unsweetened flaked coconut.
Step 8
Pour the filling into the cooled crust, cover with plastic wrap, pressing it directly onto the filling. Leave it to cool until set.
Step 9
Combine the whipping cream, powdered sugar, vanilla extract, and skimmed milk powder (if using) in a mixer or food processor. Whip until it thickens.
Step 10
Spread the whipped cream over the pie and sprinkle with toasted coconut.
Step 11
Chill the pie uncovered up to a few hours or serve immediately. Cover leftovers and store in the refrigerator.
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