Coconut Cream Pie

• 1 (9-inch) pie crust, baked
• 2 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 3 large egg yolks, beaten
• 1 cup sweetened shredded coconut
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 1/2 cups whipped cream
• 1/4 cup toasted coconut for garnish

Instructions

1. 1

   In a medium saucepan, combine milk, sugar, and cornstarch. Cook over medium heat, whisking constantly until thickened and bubbly.

2. 2

   Cook for 2 more minutes, stirring. Remove from heat.

3. 3

   Gradually whisk one cup of the hot milk mixture into the beaten egg yolks to temper them.

4. 4

   Return the egg mixture to the saucepan. Cook over medium heat for another 2 minutes, stirring constantly until it reaches a gentle boil.

5. 5

   Remove from heat. Stir in the shredded coconut, butter, and vanilla extract until butter is melted.

6. 6

   Pour filling into the baked pie crust. Cover the surface directly with plastic wrap to prevent a skin from forming.

7. 7

   Refrigerate for at least 4 hours until firmly set. Remove plastic wrap.

8. 8

   Top with whipped cream and garnish with toasted coconut before serving.