Macapuno Cream Pie

1 10” pie shell, baked

For filling:

• 1 can coconut milk (13-14oz)
• 10-12oz whole milk (enough to total 3 cups with coconut milk)
• ¾ cup white granulated sugar
• 2 large eggs, beaten
• ½ cup AP flour
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ¾ cup toasted coconut flakes (either sweetened or unsweetened)
• 1 jar macapuno strings (12oz), drained and rinsed
• Fresh cracked black pepper, to taste

To finish:

• Fresh whipped cream, as needed
• ¼ cup toasted coconut flakes (either sweetened or unsweetened)
• Roasted & salted macadamia nuts, chopped, as needed

1. Combine one can of coconut milk with enough whole milk to equal 3 cups. Set aside.
2. In a medium saucepan, combine sugar, eggs, flour, and salt. Mix well with a whisk until ingredients form a paste.
3. Over medium low heat, slowly whisk in the milk to ensure that there are no lumps.
4. Cook over medium low heat, stirring constantly until the mixture starts to thicken. Custard should coat the back of a spoon, like a pudding. 
5. Pull the custard from the heat and mix in vanilla extract. 
6. Put custard through a fine mesh strainer or sieve to remove any lumps. 
7. Fold in ¾ cup toasted coconut flakes and drained/rinsed macapuno strings. Season with fresh ground black pepper to taste.
8. For custard into baked pie crust. Cover with a sheet of plastic wrap to prevent a skin from forming on the custard. Chill overnight until custard has set.
9. To serve, top pie with fresh whipped cream and garnish with additional toasted coconut flake and chopped macadamia nuts.

View the New Appolia Pie Dish