Ingredients
1 baked pie shell, 9″ or 10″, homemade or store bought
Filling:
4 egg yolks
⅓ cup + 2 tsp Argo cornstarch
1 can of coconut milk + enough whole milk to equal 3 cups
¾ cup Domino sugar
½ tsp salt
1½ tsp pure vanilla extract
1 tsp pure coconut extract
2 Tb. Land O’ Lakes butter
1 c finely shredded sweetened coconut
Topping:
½ cup toasted sweetened coconut
1½ cups whipping cream
3 Tb Domino powdered sugar
1 tsp pure vanilla extract
Instructions:
Bake the pie shell.
Whisk the egg yolks in a small bowl, set aside.
Mix together the cornstarch, sugar and salt in a medium saucepan.
Whisk in the milk slowly to avoid lumps. Cook, whisking constantly over medium heat.
Let it boil one minute, then add about 1 cup the filling into the yolks, whisking to temper the yolks. Add the tempered mixture back into the pan and cook, boiling for another 2-3 minutes. Remove from heat.
Add vanilla extract, coconut extract, butter, and coconut.
Cool the filling for 20-30 minutes, then pour into a baked pie shell. Cover custard with plastic wrap placed directly on of the surface of the custard and refrigerate for 3 hours until set.
Beat the cream, powdered sugar and vanilla together until whipped to stiff peaks, spread over the pie. Sprinkle with toasted coconut.
