* Ingredients :
°1 pouch 7 g (1/4 oz) unflavored gelatin
°1/4 cup (60ml) cold water
°3 eggs
°2/3 cup (160ml) sugar
°1/4 cup (60 mL) cornstarch
°2 cups (500ml) milk
°1 C. 1/2 tsp (5 mL) vanilla extract
°1 1/2 cups (375 ml) shredded and sweetened coconut
°1 cup (250 ml) 35% cream
°1 9-inch (23 cm) shortcrust pastry shell, cooked
+Trim
°1/2 cup (125 ml) 35% cream
°1 C. (15 ml) icing sugar
°1/2 cup (125 mL) lightly toasted sweetened shredded coconut
*PREPARATION
In saucepan, sprinkle gelatin over cold water. Let stand 5 minutes. Heat gently to dissolve the gelatin.
In a medium bowl, whisk the eggs with the sugar until smooth. Whisk in the cornstarch, then the milk. Stir in the dissolved gelatin. Transfer the mixture to a saucepan and cook, stirring constantly, until the mixture comes to a boil and begins to thicken. Remove from fire.
Stir in vanilla extract and 1 1/2 cups (375 mL) untoasted coconut. Let cool to room temperature.
Whip the cream until light. Fold in the cooled pastry cream. Pour into baked pie crust and refrigerate. Whip the rest of the cream with the icing sugar. Spread with a spoon or using a pastry bag around the edge of the pie. Sprinkle with toasted coconut. Refrigerate at least 4 h before serving
