Coconut Cream Pie

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade), fully baked and cooled
• 2 cups whole milk
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 1/2 cups sweetened shredded coconut, divided
• 2 tbsp butter, 1 tsp vanilla extract
• 1 cup heavy cream, whipped with 2 tbsp sugar (for topping)

Instructions

1. 1If not using a pre-baked crust, blind-bake the crust at 400°F (205°C) with pie weights for 15 minutes, remove the weights, and bake 5 more minutes until golden. Cool completely.
2. 2Whisk the milk, sugar, cornstarch, and egg yolks together in a saucepan.
3. 3Cook over medium heat, whisking constantly, until thickened and bubbling, about 8 minutes.
4. 4Remove from heat and stir in the butter, vanilla, and 1 cup of the coconut.
5. 5Toast the remaining 1/2 cup coconut in a dry skillet until golden, and reserve for topping.
6. 6Pour the warm filling into the cooled crust and press plastic wrap directly onto the surface to prevent a skin from forming.
7. 7Refrigerate at least 4 hours, or until fully chilled and set.
8. 8Top with sweetened whipped cream before serving.

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