a perfect end to a meat and three!
recipe follows
ingredients
1 pie crust
2/3 cup sugar or raw sugar
1/3 cup arrowroot or cornstarch
1/4 tsp salt
2 1/2 cups whole milk
5 egg yolks
2-3 Tbsp butter, unsalted
1 1/2 tsp vanilla
1 1/2 toasted coconut, click here to learn how
2 cups whipping cream
2 tsp or more of sweetener of choice such as confectioners sugar or maple syrup (optional)
vanilla or vanilla bean (optional)
directions
-bake pie crust for 10 minutes, cool
-in a medium saucepan whisk the sugar, cornstarch, salt and whole milk together
-add the yolks until mixed well
-bring the mixture to a simmer over medium heat, then remove from heat
-scrape the sides of the pan and bring back to a simmer for a couple of minutes, stirring or whisking continuously
-remove from heat
-add the butter and vanilla and stir until mixed
-mix in 1 cup of the toasted coconut, reserving the rest for the top
-pour mixture into pie crust
-chill for at least 3-4 hours or until custard sets
for the topping
-whip the heavy cream until stiff
-add your sweetener
-add vanilla, vanilla bean, or both
-whip and store in refrigerator until ready to use
assembly
-when pie is set, spread the whipped cream on top
-sprinkle the remaining coconut on top and store in refrigerator until ready to serve
***recipe was adapted from a joy of cooking
this looks so yummy and easy – and perfect for spring!!!