Coconut Cream Pie

Ingredients

• 1 cup sugar
• 1/3 cup cornstarch
• 1/2 tsp salt
• 13.66 fl oz can unsweetened coconut milk
• 1 1/3 cups whole milk
• 4 large egg yolks
• 1 cup sweetened shredded coconut
• 2 tbsp butter
• 2 tsp vanilla extract
• 1 tsp coconut extract
• 1 pie shell (9 inch)
• 3 cups whipped cream
• 1/2 cup toasted shredded coconut

Instructions

1. 1

   Whisk together the sugar, cornstarch, and salt in a saucepan.

2. 2

   In a separate bowl, whisk together the can of coconut milk and the egg yolks.

3. 3

   Slowly whisk the milk mixture into the sugar mixture in the saucepan.

4. 4

   Cook medium heat, stirring constantly until the mixture comes to a boil. Boil for one minute, stirring constantly.

5. 5

   Remove from heat. Add the sweetened shredded coconut, butter, vanilla extract, and coconut extract. Stir until combined. Cool in a bowl of ice water or in the refrigerator.

6. 6

   Spread in a 9-inch pie shell. Chill in the refrigerator for 4 hours or until firm.

7. 7

   Top with whipped cream and toasted coconut.