Coconut Milk Pie With Lemon - cooking recipe

Ingredients

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

Preparation

In medium saucepan heat 21/2 cups coconut milk.
Add 3/4 white sugar, 3 beaten egg yolks, coconut extract, salt and 4 tablespoons cornstarch together. Add slowly to the hot.
mixture.
Whisk until mixture starts to thicken. Turn heat down, whisk 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 tablespoon cornstarch, 1/2 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. Also you can add a few drops of yellow food coloring.