Ingredients:
- 1 pre-baked pie crust (9-inch)
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Toasted coconut flakes for garnish
Directions:
- In a medium saucepan, combine sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- In a small bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot milk mixture, then pour the egg mixture back into the saucepan.
- Return the saucepan to medium heat and cook for an additional 2 minutes, stirring constantly, until thickened.
- Remove from heat and stir in the butter, 1 teaspoon vanilla extract, and shredded coconut.
- Pour the filling into the pre-baked pie crust. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until set.
- In a large bowl, whip the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
- Spread the whipped cream over the chilled pie and garnish with toasted coconut flakes.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Chill Time: 4 hours | Total Time: 4 hours 30 minutes | Kcal: 380 kcal per serving | Servings: 8 servings