Coconut Cream Pie

Ingredients pie filling

• 1 8-inch Pie Crust of choice (Homemade GF)
• 1/2 cup sugar
• 3 tablespoon cornstarch
• 14 oz Coconut milk must be from a can
• 14 oz Coconut cream must be from a can and chilled
• 1/4 cup confectioners sugar

Instructions pie filling

• Prepare your crust and set aside.
  
• In a saucepan, add your sugar, cornstarch and mix well. Add the coconut milk and heat on medium. Whisk consistently, until it thickens and begins to bubble.
  
• Remove from heat and whisk in the vanilla extract. Transfer to a glass bowl and let sit for 5 minutes, before covering. Be sure to lightly touch the tops so a film doesn’t form. Refrigerate for around 2 hours, for it to set.
  
• Once the filling has set, remove from the fridge and using an electric mixer, mix until smooth and creamy. Transfer the coconut cream mixture into the pie crust and refrigerate for 30 minutes, or until it has firmed up slightly.
  
• Prepare your coconut whipped cream by removing the coconut cream from the refrigerator and removing only the cream (hardened) portion on top, discarding any extra liquid. Place the cream in a large mixing bowl and add the sweetener. Beat until thick and creamy. 
  
• Pour the whipped cream over the cream pie and top with shredded coconut flakes. Refrigerate for 20 minutes, to firm up, before slicing.