Coconut Cream Pie with Coconut Milk

Ingredients

• 0.3 teaspoon coconut extract 
• 0.3 cup confectioners' sugar 
• 1 large egg yolk 
• 2 large eggs 
• 3 tablespoons flour all-purpose
• 0.5 cup granulated sugar 
• 1.5 cups lite coconut milk 
• 9 inch crust 
• 0.5 cup coconut or shredded sweetened toasted
• 1  teapoon vanilla extract 
• 1 teaspoon vanilla extract 
• 1.3 cups whipping cream chilled

Equipment

• bowl
• sauce pan
• whisk
• hand mixer
• wax paper

Directions

1. Whisk sugar, eggs, egg yolk, and flour in a medium bowl.Bring coconut milk to a simmer in a medium saucepan over medium heat. Gradually add hot coconut milk to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, for about 4 minutes.
2. Remove from heat.
3. Mix in coconut, vanilla and coconut extracts.
4. Pour filling over baked crust and let cool slightly. Cover with a piece of parchment or wax paper and chill until firm and cold.Using electric mixer, beat cream until soft peaks form. Beat in sugar, and extract.
5. Spread whipped cream all over top of filling (or pipe it around edges).
6. Sprinkle evenly with toasted coconut.