Coconut Cream Pie

Ingredients

• 1 fully blind-baked and cooled 9-inch pie crust
• 1 1/2 cups whole milk
• 1 can (13.5 ounces) unsweetened coconut milk
• 2/3 cup granulated sugar
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 4 large egg yolks
• 1 cup sweetened shredded coconut
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups heavy cream, cold
• 3 tablespoons powdered sugar
• 1/2 cup sweetened shredded coconut for toasting

Before you cook

• Blind-bake the crust and cool it completely.
• Shake the can of coconut milk hard before opening so it is smooth.
• Separate the egg yolks into a medium bowl.

Steps

1. Heat the oven to 325 degrees Fahrenheit.
2. Spread the half cup of coconut on a baking sheet and toast it for 6 to 8 minutes, stirring once, until golden.
3. Tip the toasted coconut onto a plate to cool.
4. Combine the milk and coconut milk in a medium saucepan and heat until steaming.
5. Whisk the sugar, cornstarch, and salt into the egg yolks until thick and pale.
6. Pour the hot milk into the yolks in a slow stream, whisking constantly.
7. Return the mixture to the saucepan over medium heat.
8. Cook, whisking without stopping, until the custard thickens and bubbles lazily, about 6 minutes.
9. Cook one minute more, still whisking.
10. Take the pan off the heat and stir in the untoasted shredded coconut, the butter, and the vanilla.
11. Scrape the filling into the cooled crust and smooth the top.
12. Press plastic wrap onto the surface and refrigerate for at least four hours.
13. Whip the cold cream with the powdered sugar until it holds firm peaks.
14. Remove the plastic wrap and spread the whipped cream over the pie.
15. Shower the toasted coconut over the top and serve.