Koloa Rum Spiked Coconut Cream Pie
Recipe and Photograph Courtesy of Shanna Schad of Pineapple and Coconut
Makes 1 inch pie
Prep Time : 30 min
Cooking Time: 20
Total Time: 4-5 hours up to overnight for chilling. (More total time if you are making your own pie crust)
For the custard:
1 nine inch pre-baked pie crust (Store bought or your favorite recipe)
1 C half and half
2 C full fat coconut milk
2/3 C plus 2 Tbsp sugar
1/4 tsp salt
1/3 C cornstarch
2 Tbsp flour
3 large egg yolks
1 tsp vanilla extract
2 Tbsp Koloa Coconut Rum
1 C coconut flakes ( sweetened or unsweetened)
For the topping:
2 C Heavy cream, very cold
3-5 Tbsp powdered sugar ( depending on how sweet you want it)
1 tsp vanilla extract
1 Tbsp Koloa Coconut rum
1/2-3/4 C toasted coconut chips ( I used Dang brand coconut chips)
Bake the pie crust and let cool completely if making your own. Time for this depends on the recipe you use. It can be done a day ahead of time and keep chilled until ready to use.
To make the coconut custard:
In a medium sauce pan combine the half and half, 1 1/2 cups of the coconut milk, the sugar and salt. Stir over medium low heat until steaming and hot, about 5 minutes.
In a medium bowl (4-5 c size bowl) whisk together the egg yolks, cornstarch, flour and remaining half of a cup of coconut milk until well combined.
Keep whisking the yolk mixture and slowly add in one third of a cup of the heated coconut milk mixture to temper the eggs. Add in another third of a cup two to three more times while whisking constantly. Once cup or so is whisked in pour the egg mixture into the sauce pan. Stir the entire mixture slowly with a spatula until it thickens, this only takes a few minutes. It will be like a thick custard or pudding. Strain into another bowl, to get rid of any cooked egg pieces, then add in the coconut flakes. Stir and let cool for 30 min. Sir in in the vanilla extract and rum then place plastic wrap over the bowl and press gently so it touches the top of the custard. Chill completely, 3-4 hours up to overnight before filling the pie crust.
Fill the pie crust with the cold custard and keep chilled while preparing the topping.
In a cold bowl, I like to use a cold stainless bowl, whip the heavy cream to soft peaks. Add in the powdered sugar, the vanilla and rum. Start with three tablespoons of the powdered sugar then add more if a sweeter whipped cream is desired.
Spread about 1 cup of the cream over the pie, then fill a pastry bag fitted with a giant open star tip with the rest and pipe a swirled design around the edges of the pie. Sprinkle the center of the pie with the toasted coconut and serve. You can always wrap in plastic wrap and keep chilled before serving. Don’t add on the toasted coconut chips until ready to serve as they will soften in the refrigerator.
Notes: Omit the rum to make it a non-alcoholic pie or substitute your favorite Koloa rum if a lighter coconut flavor is desired.