the edges. To blind bake it, prick the bottom and sides with a fork several times. Scrumple some parchment and line the crust with it. Use pie weights or dry beans to weigh it down. Blind bake on the bottom rack of a 400-degree oven for about 15 minutes. Remove beans and parchment. Bake for another 10-15 minutes, or until golden. Allow to cool before filling with coconut cream filling.
Coconut Cream Filling:
1 cup whole milk
1 cup unsweetened coconut milk (stir contents of can before measuring)
2 cups shredded sweetened coconut
1 tsp. vanilla
2 large eggs
1/2 cup plus 2 Tbl. sugar
3 Tbl. flour
4 Tbl. real butter
In saucepan, combine milk, coconut milk and shredded coconut over medium-high heat, whisking until the mixture almost comes to a boil.
In a bowl, whisk together the eggs, sugar, and flour. Temper the egg mixture with the hot milk mixture by adding a bit of the hot mixture to the eggs and whisking briskly. Then add the warmed egg mixture to the hot milk and whisk vigorously over medium heat until it begins to bubble and thicken, a few minutes. Remove from the heat. Add the butter and vanilla and stir until smooth. Transfer mixture to a bowl and cover directly on surface with plastic wrap. Refrigerate until completely cooled before putting into baked crust.
Top pie with sweetened whipped cream...pipe it on pretty! Then sprinkle with some toasted coconut flakes.
