Ingredients
Equipment
Method
- In a medium saucepan, whisk together the granulated 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, stirring constantly.
- Remove from heat. In a small bowl, whisk the egg yolks. Gradually temper the egg yolks by whisking about 1/2 cup of the hot milk mixture into the yolks. Then, pour the tempered yolks back into the saucepan with the remaining milk mixture.
- Return the saucepan to medium-low heat and cook, stirring constantly, for 2 minutes more. Do not boil. Remove from heat.
- Stir in the butter, vanilla extract, and 1 1/2 cups of shredded coconut until the butter is melted and the coconut is well combined.
- Pour the filling into the prepared pie crust. Cover the surface of the filling directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm.
- Before serving, whip the heavy cream with the powdered sugar until stiff peaks form. Spread the whipped cream over the chilled pie. Garnish with additional shredded coconut.
Notes
For a toasted coconut topping, spread extra shredded coconut on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until golden brown. Let cool before garnishing the pie.