Coconut Cream Pie

Ingredients:

• 1 pre-made pie crust (9 inches)
• 1 cup sweetened shredded coconut, toasted
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 3/4 cup granulated sugar
• 4 egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1/4 cup confectioners’ sugar

Preparation time: 20 minutes Cooking time: 20 minutes Chilling time: 2 hours Total time: 2 hours 40 minutes

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and prick the bottom with a fork. Bake for 12-15 minutes, or until lightly golden. Remove from the oven and let cool completely.
2. Spread the toasted coconut in the bottom of the pie crust.
3. In a medium saucepan, whisk together the cornstarch, salt, milk, sugar, and egg yolks until well combined. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 10-12 minutes.
4. Remove the pan from the heat and stir in the butter and vanilla extract. Pour the mixture over the coconut in the pie crust, spreading it evenly.
5. Cover the pie with plastic wrap and chill for at least 2 hours, or until the filling is set.
6. In a large bowl, beat the heavy cream and confectioners’ sugar together until stiff peaks form. Spread the whipped cream over the chilled pie.
7. Sprinkle with additional toasted coconut, if desired.