Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
CRUST
- Preheat oven to 350 degrees F.
- Using a food processor or by hand, crush vanilla wafers into fine crumbs. Add melted butter to vanilla wafer crumbs and thoroughly mix until all the crumbs are coated and it resembles wet sand.
- Press firmly down in a 9-inch pie pan and up the sides. No need to grease pan. Bake in preheated oven for about 8-11 minutes or until just turning golden brown. Set aside and let cool.
FILLING
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Add coconut milk, whole milk, and heavy cream. Over medium heat, stirring constantly, bring the mixture to a boil. While still stirring, allow filling to boil for about 5-6 minutes, or until slightly thickened, and then remove from heat. Stir in softened butter, shredded coconut, and vanilla.
- Pour warm filling into cooled crust and then cover the pie directly with plastic wrap. (Make sure plastic wrap is touching the surface of filling so a film does not form.) Refrigerate pie for at least 3-4 hours or overnight, until set.
TOPPING
- Beat all ingredients until stiff peaks form. Spread or pipe onto chilled pie and top with toasted coconut flakes or chips. (To toast coconut flakes, bake at 300 degrees F for about 5-7 minutes. Watch closely as they toast so they do not burn.)
STORAGE & MAKE AHEAD
- STORAGE: Store pie covered in the refrigerator for up to 5 days.
- MAKE AHEAD: This pie is excellent made one day in advance as the flavors meld and fully develop overnight in the refrigerator.
Notes
FREEZE: I do not recommend freezing this pie as the crust may soften and be soggy when thawed.
