A decadent dessert, this is a delicious splurge worthy custard pie. I use a pre-baked cream cheese pie crust, but you could also easily use a store bought dough pre-baked or a store bought graham cracker crust.
For the Crust:
1 recipe cream Cheese Pie Crust or store bought crust (alternatively, you can use a store bought premade graham cracker crust and no baking is necessary).
For the Filling:
1 cup white chocolate chips
2 cups light coconut milk
l cup half and half
5 egg yolks
3/4 cup sugar
4 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
1/4 teaspoon coconut extract
Technique:
For the crust:
Preheat oven to 425 degrees.
Roll out pie dough into about 12 inch round and then mold onto 9 inch pie plate. Remove excess dough and shape edges nicely under the crust. Peirce bottom of crust with fork several times.
Place a sheet of parchment paper into unbaked crust and fill with pie weights. Bake 15 minutes, remove weights and parchment then bake another five until golden brown.
For the custard:
Pour coconut milk, half and half, and white chocolate into a sauce pan. Stir on low heat until chocolate is melted. Whisk in egg yolks one by one until well combined.
Whisk in sugar, and cornstarch. Raise heat to medium and bring to a boil. Custard should being to thicken, then remove from heat.
Add butter, coconut extract, vanilla extract, and salt.
Spread custard into pie crust and chill in refrigerator two hours or overnight until custard has set.
Serve with whipped topping and enjoy.
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