Coconut Cream Pie

Instructions

1. Toast the coconut
   Preheat oven to 325°F (165°C). Spread the unsweetened coconut flakes on a baking sheet and toast in the oven for 5-8 minutes, stirring occasionally, until golden brown. Watch carefully as coconut can burn quickly. Set aside to cool.
2. Prepare the coconut custard
   In a medium saucepan, combine the milk and sweetened shredded coconut. Heat over medium heat until hot but not boiling. In a separate bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks to the dry ingredients and whisk until smooth.
3. Cook the custard filling
   Gradually whisk about 1 cup of the hot milk mixture into the egg mixture to temper the eggs. Then pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 5-7 minutes. Boil for 1 minute, continuing to stir.
4. Finish the custard
   Remove from heat and stir in the butter, vanilla extract, and coconut extract until the butter is completely melted. Pour the hot filling into the pre-baked pie crust. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled and set, at least 3 hours or overnight.
5. Make the whipped cream
   In a large bowl, whip the heavy cream with an electric mixer until soft peaks begin to form. Add the powdered sugar and continue whipping until stiff peaks form, being careful not to over-beat.
6. Assemble the pie
   Remove the plastic wrap from the chilled pie. Spread or pipe the whipped cream over the custard filling. Sprinkle the toasted coconut flakes over the top of the whipped cream.
7. Serve the pie
   For the cleanest slices, refrigerate the assembled pie for at least 30 minutes before serving. Use a sharp knife dipped in hot water and wiped clean between cuts. Store any leftovers covered in the refrigerator for up to 3 days.