Coconut Milk Pie With Lemon
1 (9 inch) baked deep dish pie shells
2 1/2 cups coconut milk
1 cup white sugar
3 egg yolks, beaten
1 teaspoon coconut extract
1/4 teaspoon salt
5 tablespoons cornstarch
2 cups coconut flakes
2 teaspoons lemon juice
1/4 cup water
In medium saucepan heat 2 cups coconut milk.
Add 3/4 white sugar, 3 beaten egg yolks, coconut extract, salt and 4 tblsps.
cornstarch.
Wisk until mixture starts to thicken. Turn heat down, wisk until glossy and
thick.
Add coconut flakes and fold into mixture.
Cool about 30 minutes.
In saucepan add lemon juice, 1/4 cup sugar, 1 tblsp. cornstarch, 1/4 cup water,
heat on low, stirring until glossy. Set aside.
Stir coconut filling until fluffy, pour into pie pan. Spoon lemon glaze over the
top. Chill until serving.
Note: sometimes I substitute powdered white sugar when making the lemon glaze.