American Baker in Germany

 I really wanted to make a lovely dessert to get us through the heat of the summer. Coconut Cream Pie: 1 large or 2 small pie forms lined with pie crust, blind baked 4 egg yolks 1/4 cup (30g) cornstarch 1 14 oz. (circa 400g) can coconut milk 1 cup (225mL) milk 2/3 cup (130g) sugar dash salt 1 cup (80g) shredded coconut 2 tbsp butter 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 1/2 cups (400g) cream 3 tbsp powdered sugar Use a medium saucepan. In a bowl, whisk egg yolks and cornstarch together. In the saucepan, combine coconut milk, milk, sugar, and salt. Heat over medium high heat, stirring frequently. When milk mixture just begins to bubble, whisk a few tablespoons into the egg mixture. Once the eggs have been tempered, whisk the egg mixture into the milk mixture. Continue to whisk until mixture begins to boil. Remove from heat and stir in butter, vanilla and coconut. Pour into prepared, blind baked pie crusts. Place plastic wrap on the coconut pudding and chill in the fridge f...