• Place your Pie Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 350F/180C.

PIE CRUST PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In a mixing bowl, combine the crushed Graham cracker, light brown sugar with the cooled melted butter and coconut extract.
• Pour the mixture into your Pie Mold and press down using your shaper.
  

BAKE!

• Bake for 5 minutes at 350F/180C. Remove from the oven, and set aside to cool.
  

COCONUT SKYR PIE FILLING PREPARATION

• In a mixing bowl, beat the egg yolks together with the sugar, vanilla bean paste and coconut extract until light and fluffy (about 2 minutes). Add the cornstarch. Mix until just blended. Set aside.
  
• In the medium sauce pan, heat on medium low the sugar with the coconut milk, heavy whipping cream, condensed milk and sea salt. Continue to whisk until it starts boiling.
  
• Once it starts boiling, remove from heat and slowly stream in 3-4 times into your egg yolk preparation. Whisk continuously.
  
• Pour the entire mixture back into the sauce pan. Return it to the stove. Continue to whisk until it starts boiling. NOTE: The cornstarch will thicken and a custard will form. Once thick, remove from the heat.
  
• Transfer your custard into a clean bowl and whisk in the coconut skyr. Set aside to cool down.
  

CREAM TOPPING PREPARATION

• In a mixing bowl, beat the heavy whipping cream together with the coconut extract until stiff peaks. Fill your Pastry Bag with the cream. Set aside.
  

ASSEMBLY

• NOTE: Now you can either demold your pie crust and set it on your service platter or simply keep it in the mold before starting to assemble your pie.
• Carefully spread the cooled coconut custard on top of the crust.
  
• Then, pipe the heavy cream around and sprinkle the toasted coconut flakes on top.
  
• Once your Coconut Skyr Pie is assembled. Refrigerate for at least 3 good hours or best overnight before demolding. Enjoy & Bon Appétit!