Coconut Cream Pie

1. FOR THE FILLING: Bring coconut milk, whole milk, 1⁄3 cup sugar, shredded coconut, and salt to simmer in medium saucepan, stirring occasionally.
2. As milk mixture begins to simmer, whisk egg yolks, cornstarch, and remaining 1⁄3 cup sugar together in medium bowl until smooth. Slowly whisk 1 cup of simmering coconut milk mixture into yolk mixture to temper, then slowly whisk tempered yolk mixture back into remaining coconut milk mixture. Reduce heat to medium and cook, whisking vigorously, until mixture is thickened and few bubbles burst on surface, about 30 seconds. Off heat, whisk in butter and vanilla. Let mixture cool until just warm, stirring often, about 5 minutes.
3. Pour warm filling into cooled prebaked pie crust. Lay sheet of plastic wrap directly on surface of filling and refrigerate pie until filling is chilled and set, about 4 hours.
4. FOR THE TOPPING: Before serving, using stand mixer fitted with whisk, whip cream, sugar, rum, if using, and vanilla together on medium-low speed until frothy, about 1 minute. Increase speed to high and continue to whip until soft peaks form, 1 to 3 minutes. Spread whipped cream attractively over top of pie and sprinkle with toasted coconut.

Do not use light coconut milk here because it does not have enough flavor. Also, don’t confuse coconut milk with cream of coconut. The filling should be warm when poured into the cooled pie crust. To toast the coconut, place it in a small skillet over medium heat and cook, stirring often, for 3 to 5 minutes. It burns quite easily, so keep a close eye on it.

LIME-COCONUT CREAM PIE
Whisk 1-1⁄2 teaspoons grated lime zest into filling along with vanilla and butter.

BANANA-CARAMEL COCONUT CREAM PIE
1. Add 3 tablespoons water to small saucepan, then pour 1⁄2 cup sugar into center of saucepan. Gently stir sugar with clean spatula to wet thoroughly. Bring to boil and cook until sugar mixture turns dark amber, 5 to 8 minutes, swirling pan occasionally once sugar begins to color. Off heat, add 3 tablespoons heavy cream (caramel will bubble vigorously) and pinch salt; whisk to combine. Whisk in 2 tablespoons unsalted butter. Pour caramel into cooled prebaked pie crust, tilting pie plate to coat evenly; set aside to cool. When caramel is cool, peel 2 slightly underripe bananas and slice crosswise 1⁄4 inch thick. Arrange slices in single layer on top of caramel.
2. Whisk 2 teaspoons dark rum into filling along with butter and vanilla and pour filling over sliced bananas. Continue with recipe.