Recipe Detail Page

1. To prepare pie crust, preheat oven to 350°F (180°C).

2. Whirl enough cookies in a food processor until fine crumbs form and they measure about 2 cups (500 mL). Add butter. Pulse until evenly mixed. Press over bottom and up sides of greased 9-inch (23-cm) pie plate. Bake for 5 minutes until dry. Let cool completely.

3. To toast coconut flakes for filling and topping, spread coconut flakes out on a baking sheet. Bake in centre of preheated oven until lightly toasted, about 5 minutes.

4. To prepare filling, whisk sugar and cornstarch in a medium saucepan. Slowly whisk in milk and coconut milk. Whisk in egg and yolks until evenly mixed. Set over medium heat, whisking frequently in order to avoid scrambling, until the first bubble pops, about 5 to 8 minutes. Whisk constantly towards the end. Remove to a heatproof surface.

5. Using a sieve, immediately strain hot mixture into a bowl. Whisk in butter and salt. Fold in 1 cup (250 mL) toasted coconut flakes. Cover surface with plastic wrap. Refrigerate until chilled slightly, about 1 hour. When chilled slightly, pour into prepared pie crust. Cover surface with plastic wrap and chill until cooled and firm, preferably overnight.

6. Meanwhile, prepare topping by whisking or beating whipping cream in a medium bowl until stiff peaks form. Whisk in sugar and coconut extract.

7. Just before serving, spoon topping over pie, spreading to edges of crust and swirling to make a pretty pattern. Garnish with remaining toasted coconut. Cut and serve immediately.