Ingredients:
8 digestive biscuits (or graham crackers)
30g pecans
4 tbsp melted butter
375ml whole milk
400g tin sweetened cream of coconut
4 egg yolks
3 tbsp sugar
5 tbsp cornflour (cornstarch)
1/2 tsp salt
1 tbsp cold butter
1 tsp vanilla extract
35g coconut flakes
250ml whipping cream
1 tbsp icing (confectioner's) sugar
Method:
Pre-heat your oven to 180C.
Start by making a digestive biscuit crust: Crush the digestive biscuits and pecans in a food processor (or by hand in a plastic bag, pounding them with a rolling pin). Turn into a bowl, stir in melted butter, press into a pie tin, then transfer to the centre of your pre-heated oven and bake for 10 minutes. Remove from the oven and set the crust aside to cool.
For the coconut custard, combine the milk and cream of coconut in a saucepan. Place over medium heat and bring to the scalding point.
In a bowl, whisk together the egg yolks, sugar, cornflour, and salt until pale creamy.
Carefully temper the egg yolk mixture by whisking in 125ml of the hot milk mixture. Then, slowly add the remaining milk, whisking constantly until fully combined.
Pour the custard base back into the saucepan and place over low heat. Cook, whisking constantly until the custard boils and thickens, then take off the heat.
Whisk in the cold butter and vanilla extract then set the custard aside to cool to room temperature.
Pour the cooled custard onto the cooled crust then place in your refrigerator and chill until completely cild (at least 2 hours).
Toast the coconut flakes in a pan over low heat until the edges are golden. Turn out onto a plate and allow to cool.
Whip the cream with the icing sugar until it is thick and spreadable.
Remove the coconut pie from its tin then top with the whipped cream, then sprinkle over the coconut flakes.
Slice into wedges and serve.
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