Crust
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a bowl, combine all of the ingredients. Press the crust evenly along the bottom and up the sides a 9-inch (23 cm) glass pie plate. Bake for 12 minutes. Let cool.
Filling
- Meanwhile, in a pot off the heat, whisk together the sugar and cornstarch. Add the eggs and mix well. Stir in the coconut milk. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Strain through a sieve set over a bowl to remove any lumps. Cover with plastic wrap directly on the surface of the cream. Let cool for 30 minutes.
- Meanwhile, in a small, dry skillet, toast the coconut flakes until golden while stirring, about 2 minutes. Let cool.
- In a bowl, whisk the 35% cream with an electric mixer until semi-stiff peaks form.
- Once the coconut cream has cooled to room temperature, delicately fold in the whipped cream using a spatula. Spread the filling out in the cooled crust. Sprinkle with the toasted coconut. Cover and freeze for 4 hours or overnight.
- Let the pie sit out at room temperature for 5 minutes before serving. Delicious served with fresh exotic fruits, such as pineapple, banana, dragon fruit (pitahaya) or passion fruit.
Chef’s tip : A pre-made graham crust baked in a foil pie plate, available at IGA, is perfect for this recipe. Since the packaging of the crust includes a lid, it can be used to cover the pie and store it in the freezer.