Coconut Cream Pie

2 1/4 c. canned coconut milk
2/3 c. sugar
4 egg yolks
3 T. gluten-free flour
2 T. arrowroot powder
pinch of salt
2 T. butter
3/4 c. shredded, unsweetened dried coconut (toasted, if desired)
3/4 tsp. vanilla, divided
1 c. heavy whipping cream
2 T. powdered sugar

Use the recipe for crust from my lemon meringue pie recipe.
To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat. Remove the pan from the heat and cover to keep warm. Beat the sugar and egg yolks with an electric mixer on medium-high speed in a large deep bowl until very thick and pale and the volume has increased at least three times. Reduce the speed to medium and beat in the flour, arrowroot, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly. Remove the pan from the heat, add the butter, and whisk until melted. Add the coconut and 1/2 teaspoon of the vanilla.

Transfer the pastry cream to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, or for up to 1 day.  Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed in a large deep bowl until it holds stiff peaks when the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula, fold about one-quarter of the whipped cream into the pastry cream. Transfer the pastry cream to the crust and smooth the top. Spread the remaining whipped cream over the top. Refrigerate for at least 30 minutes, or for up to 4 hours, before serving.

adapted from: http://www.epicurious.com/recipes/food/views/classic-toasted-coconut-cream-pie-358561

Divinely delicious!