Coconut Cream Pie

Makes 1 nine inch pie

2 cups unsweetened coconut milk
1/2 cup sugar
3 tbsp cornstarch
Pinch of salt
3 large egg yolks
2/3 cup freshly grated or desiccated coconut
1 tbsp pure coconut extract
Chocolate Macaroon Crust
1 cup heavy cream, whipped
1/4 cup toasted shaved coconut, for garnish (opt.)

1. In a medium saucepan, whisk together milk, sugar, cornstarch, and salt. Bring almost to a boil over medium heat, whisking constantly, 3 to 4 minutes.
Meanwhile, in a medium bowl, lightly whisk egg yolks just until frothy.

2. Whisk one-forth of the hot milk mixture into egg yolks; return the mixture to saucepan. Whisking constantly, cook until bubbles around the edges, about 1 minute.
Stir in grated coconut and coconut extract. Transfer to a large bowl; let stand about 15 minutes.

3. Pour filling into the prepared crust. Refrigerate until set, at least 4 hours or overnight. Spread whipped cream on top; garnish with toasted coconut.

Chocolate Macaroon Crust

2 ounces semisweet chocolate, melted
2 tbsp unsalted butter, room temp
6 tbsp sugar
1 1/2 cups desiccated coconut
pinch of salt
nonstick cooking spray

1. Preheat oven to 325. Lightly coat a 9 inch glass pie plate with cooking spray; set aside. Place remaining ingredients in a medium bowl, and use your hands to mix until well combined.

2. Press mixture into bottom and all the way up sides of prepared pie plate. Bake until firm but not yet browning, about 20 mins. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead and refrigerated, covered with plastic wrap.