Coconut Cream Pie

Preheat the oven to 350 degrees F (176 degrees C). Make your favorite pie crust dough and press into a pie pan (or use a pre-made crust). I used this almond flour crust and this pie pan.

Bake the crust for about 10 minutes, until lightly golden. Cool completely, then refrigerate until ready to fill.

While the crust cools, arrange the coconut flakes in a single layer on a baking sheet. Bake for 4-6 minutes, stirring halfway through, until golden brown. (Check frequently to avoid burning.) Set aside to cool.

In a medium bowl, whisk the egg yolks, until smooth and light yellow.

In a medium saucepan, combine the coconut cream (do not add any coconut water that may be in the can), 1/2 cup (118.29 milliliters) heavy cream, powdered Besti, and sea salt over medium-low heat. Heat, stirring occasionally, for a few minutes until small bubbles form on the edges, right before boiling. Stir in the vanilla extract.

While whisking the egg yolks constantly, pour the cream into the eggs very slowly in a thin stream. (This is called tempering. Be sure to whisk constantly to avoid scrambling the egg.)

Stir in 1 cup toasted coconut, reserving the rest for later.

Preheat the oven to 300 degrees F (148 degrees C).

Pour the warm coconut filling into the cooled pie crust. Bake for 30-40 minutes, until almost set, but still jiggly. (Do not wait for it to fully set.)

Remove the coconut cream pie from the oven and cool completely on the counter. The pie will set but be a bit sticky on the top. Refrigerate for at least 2 hours.

Use a hand mixer or stand mixer to whip the cream and powdered Besti, until stiff pears form.

Spread or pipe whipped cream over the pie filling.

Sprinkle remaining toasted coconut over the whipped cream.