1 9-inch baked pie shell
1/2 cup freshly grated coconut
1 cup whole milk
3/4 cup coconut milk (not water)
3/4 cup granulated sugar
1/2 tsp. salt
1/4 cup cake flour
3 tbsp. cornstarch
1 whole egg plus 1 egg yolk
2 egg whites
1 tbsp. butter
1 tsp. coconut or vanilla extract
1/2 cup whipped cream
1 tbsp. coconut rum (optional)

Preparation: Have ready a 9-inch pie crust baked at 425F for 10 minutes. Have eggs at room temperature.

In a bowl, combine milk, 1/4 cup coconut milk, 1/2 cup sugar and 1/2 tsp. salt. In a heavy bottom saucepan, bring mixture slowly to a boil.

Meanwhile, in a separate bowl, pour remaining 1/2 cup coconut milk. Stir in cake flour, cornstarch, 1 whole egg and the egg yolk. Beat until smooth.

To temper the eggs, pour about 1/4 cup of the boiling mixture into the beaten egg yolks; then gradually pour the egg yolks into the boiling mixture, whisking all the while. Continue to stir until the mixture has thickened (mixture will coat the back of a spoon).

Remove the filling mixture from the heat, stir in the butter and flavoring extracts, and coconut rum (if using). Gradually add remaining sugar to egg whites while beating until peaks form. Gently fold beaten egg whites into the hot mixture and beat only enough to combine.

Pour filling into the baked pie shell. Generously and evenly sprinkle coconut over the top.

Refrigerate.

Before serving, spread pie top with whipped cream flavored with coconut rum, coconut extract or vanilla extract beaten with a few teaspoons of powdered sugar. Alternatively, top the pie with store bought whipped cream or Cool Whip.

Submitted by: CM