Coconut Milk Cream Pie --Citrus Or Your Choice Of Flavor!

• 3/4 cup white sugar or to taste
• 7 to 8 teaspoons cornstarch
• 1/4 teaspoon salt
• 1-14oz cac full fat coconut milk organic
• 1 cup citrus juice
• zest from as many pieces of citrus as desired--I use them all
• 5 egg yolks or about 1/3 cup, whisked until smooth
• 1 pre-baked crust of choice--9"
• Garnish of choice to complement filling

1. Combine dry ingredients and set aside; in separate bowl whisk egg yolks until smooth but not frothy.
2. Open can of coconut milk and place in small saucepan. Add water to pot about 1/3 up side of pan. Place on slow heat and allow to soften until begins to melt and is barely warm. Pour melting coconut milk int a 3 qt sauce pan--it should still have soft solids in it. Whisk until mostly smooth.
3. Add dry ingredients and whisk until incorporated. This may take a couple of minutes. The cornstarch will be lumpy at first, but will blend into the coconut milk. Keep whisking until no lumps. (This step is where you would add cocoa powder if using.)
4. Add citrus juice ( or other liquid to equal one cup if making different flavor). Whisk together until smooth
5. Place over medium low heat. Bring slowly to a easy bubbling, stirring constantly with a rubber (silicone) spatula. Keep scraping the filling off the bottom of the pan, lifting and stirring and continuously blending. The custard will thicken slowly. This may take as long as 10 or more minutes. Do not be tempted to increase the temperature beyond medium-low. This will cook it too fast and it will burn. When it starts to bubble and the custard mounds slightly, continue to cook stirring and scraping up from the bottom for a couple more minutes.
6. Stir in zest and fully blend in. (Here is where you would add bar chocolate if using.)
7. Remove from heat and keep stirring. The idea now is to keep stirring to release steam to cool custard. You can speed this up a bit by pouring the custard into a bowl. This gets it out of the hot pot. It will cool faster. But take the time over then next 5-10 minutes to keep stirring, even if you have poured it into another vessel. The more steam that is released while cooling, the more velvety the texture of the custard. ( Stop here if you want a nice rich pudding--put in individual ramekins and garnish as desired. Saves a few calories and effort as well.)
8. When almost completely cool, poor into cold pastry shell. Cover closely with plastic wrap laying across custard surface and cool for at least 2 hours up to overnight.
9. Garnish as desired to complement your filling. Meringue to use up the whites, then, sprinkle with zest and toasted coconut. Or Whipped cream or whipped coconut cream and chocolate curls if you have made a chocolate pie. Or how about Mulberries, if you have used mulberry syrup as your complement liquid? So many options.

white sugar, cornstarch, salt, milk, citrus juice, egg yolks, choice

Taken from food52.com/recipes/66891-coconut-milk-cream-pie-citrus-or-your-choice-of-flavor (may not work)