Coconut Cream Pie

Ingredients

• 1 baked 9-inch pie shell, cooled
• ¾ cup sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 3 cups whole milk
• 4 large egg yolks, lightly beaten
• 2 tablespoons butter
• 1½ teaspoons vanilla extract
• 1½ cups sweetened flaked coconut, divided
• 1 cup heavy cream, whipped with a little sugar and vanilla, for topping

Directions

1. In a saucepan whisk together sugar, cornstarch, and salt. Slowly whisk in the milk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle bubble.
3. Slowly whisk some of the hot mixture into the beaten egg yolks, then pour the warmed yolks back into the pan, whisking constantly.
4. Cook 1–2 minutes more, still stirring, until thick and glossy. Remove from heat.
5. Stir in butter, vanilla, and 1 cup of the coconut.
6. Pour filling into the cooled pie shell. Press plastic wrap directly onto the surface and chill until fully set, at least 4 hours.
7. Before serving, spread whipped cream over the pie and sprinkle with the remaining toasted coconut.