Ingredients
- 1 cup granulated sugar
- 5 tablespoons cornstarch
- 3 cups whole milk
- 4 large egg yolks
- 5 tablespoons unsalted butter
- 1 3/4 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups sweetened flaked or shredded coconut toasted
- 1 9-inch pie crust baked
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
Instructions
- In a medium-size heavy saucepan, whisk together sugar and cornstarch.
- In a large bowl, whisk milk and egg yolks. Gradually whisk this mixture into the saucepan with the dry ingredients.
- Bring mixture almost to a boil over medium heat, whisking continuously until thickened, about 8 minutes. Remove from heat.
- Stir in butter, vanilla extract, salt, and 1 3/4 cups coconut until combined. Pour custard into the baked pie shell. Cover with plastic wrap touching the custard and cool on a wire rack for about 30 minutes. Refrigerate until set.
- Whip cream at high speed until it turns foamy. Gradually add powdered sugar and continue to whip until soft peaks form. Decorate pie with whipped cream and sprinkle with the remaining toasted coconut.
