Coconut Cream Pie

Ingredients

• •1 9-inch unbaked pie crust
• •1 cup whole milk
• •1 cup coconut milk
• •3/4 cup granulated sugar
• •1/4 cup cornstarch
• •1/4 teaspoon salt
• •4 egg yolks
• •2 tablespoons unsalted butter
• •1 1/2 teaspoons vanilla extract
• •1 1/3 cups sweetened shredded coconut, divided
• •2 cups heavy whipping cream
• •2 tablespoons powdered sugar

Directions

1. 1Preheat oven to 350°F and bake the pie crust for 10 minutes until lightly golden, then set aside to cool.
2. 2In a saucepan, whisk together milk, coconut milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened (about 8-10 minutes).
3. 3Temper the egg yolks by slowly adding the hot mixture while whisking constantly, then pour the mixture back into the saucepan and cook for 2 more minutes.
4. 4Remove from heat and stir in butter, vanilla extract, and 1 cup of coconut. Pour filling into the pie crust and refrigerate for at least 2 hours.
5. 5Toast the remaining 1/3 cup coconut in a skillet over medium heat for 3-4 minutes until golden, then set aside to cool.
6. 6Before serving, whip heavy cream with powdered sugar until stiff peaks form and spread or pipe over the pie, then garnish with toasted coconut.

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