Sometimes you just have to make a cream pie the old fashioned way, with lots of cream and egg yolks. This is a perfect holiday dessert item.
For this recipe I decided on a soft snickerdoodle butter crust. If you don’t want it as sweet you may use your favorite pie crust recipe.
Snickerdoodle pie crust
8 store bought snickerdoodle cookies, crushed
1/4 c butter, melted
Preheat oven to 350. Mix butter with crushed snickerdoodles and press into a deep dish pie pan. I go halfway up the sides. Bake until slightly toasted. Remove from oven and let cool.
Meanwhile, take 1/2 cup flaked coconut and spread it out onto a cookie sheet and let it bake 8-10 minutes or until brown. Remove from heat and let cool.
1½ cups coconut milk
1½ cups whipping cream or half and half
5 egg yolks
2 tablespoons Malibu coconut rum
¾ cup sugar
4 tablespoons cornstarch
1 tablespoon butter
1½ cups flaked, sweetened coconut
1½ teaspoons vanilla
In a large bowl mix coconut milk and cream. Add egg yolks and whisk together with milks. Set aside.
Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.
Increase temperature to medium, and bring custard mixture to a boil. Continue to stir until boiling and then boil one minute. Mixture will thicken as it boils. Make sure you stir constantly to prevent burning.
Remove from heat and add butter, coconut and vanilla.
Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
Add heavy whipping cream to large chilled bowl. Whisk with an electric mixer just until stiff peaks form. Add sugar and vanilla and fold just until combined.
Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
When ready to serve, top with toasted coconut.