Instructions

FOR THE CRUST:

• Bake your pie crust as directed by your recipe. Here’s my favorite homemade recipe. Let the crust cool completely before filling.

FOR THE FILLING:

• In a medium mixing bowl, combine the coconut oil and vanilla bean paste. Set a fine mesh sieve over the bowl and set aside.
• In a medium heavy saucepan, bring the coconut milk and half-and-half to a gentle simmer over medium heat. Meanwhile, in another medium mixing bowl, whisk together the egg, egg yolks, cornstarch, salt and 1/2 cup sugar until combined. Gradually whisk in about 1 cup of the hot milk into the egg mixture. Transfer the egg mixture into the saucepan with the hot milk and whisk constantly until combined. Continue mixing until the mixture thickens and starts to bubble.
• Remove from heat and pass through the fine mesh sieve over the bowl. Whisk until just combined. Cover the filling with a buttered wax paper and let cool completely about 2 hours.
• Spoon the filling into the prepared (and cooled) crust. Cover with plastic wrap and chill pie for at least 6 hours or overnight.
• When ready to serve, using an electric mixer, beat the heavy cream, remaining sugar and coconut cream in a medium bowl until stiff peaks form. Spoon the whipped cream on top of the pie. Top with toasted coconut flakes.
• Serve immediately. Store leftover pies in the refrigerator for 2-3 days.