Here's a recipe from America's Test Kitchen. The flavor is delicious but I did have a weird problem with ''sweating custard'' while the pie was chilling. But I figured I'd still share this in case you still want to make the pie (let me know if you have a solution for my sweaty custard) or if you just want to serve the filling as a pudding.
The original recipe used a graham cracker crust but I opted for a standard pie pastry because I didn't have any plain graham crackers in my pantry.
- 1 pie tin lined with a baked pie crust, cooled*
- 1 can of coconut milk**
- 1 cup (whole) milk
- 1/2 cup unsweetened shredded coconut
- 2/3 cup sugar
- 1/4 teaspoon salt
- 5 egg yolks
- 1/4 cup corn starch
- 2 Tablespoons butter
- 1-1/2 teaspoons vanilla
- * standard pie pastry or cookie-based crust is
- ** Two things here -- 1) Don't use low-fat coconut milk. 2) The recipe called for a 14oz can but I used a 13.5oz can, which didn't seem to affect the flavor.
Add the coconut milk, milk, and coconut to a saucepan and set aside.
Mix sugar, salt, eggs, and cornstarch to a separate bowl and set aside.
Place the milk mixture over a medium-high heat and bring to a simmer, stirring occasionally.
When the mixture begins to simmer, slowly whisk a cup of the hot liquid into the egg mixture to temper the yolks.
Slowly whisk the egg mixture into the simmering saucepan.
Reduce heat to medium and whisk continuously until the mixture thickens and a few bubbles surface.
Remove the pan from the heat and whisk in the butter and vanilla.
Cool for about 5 minutes, stirring often.
Pour the filling into the lined pie tin.
Lay a sheet of plastic wrap on the surface of the pie*** and refrigerate for about 4 hours.
Top with whipped cream or a meringue.
***This is the part that I'm now questioning. Most cream pie recipes have it but when I check on the pie later there's a bunch of condensation hanging on the plastic wrap, which I believe contributes to the excess moisture.