Coconut Cream Pie

Coconut Cream Pie
1 pie crust recipe
For the Toasted Coconut Topping
½ cup flaked, sweetened coconut
For the Coconut Custard
1½ cups coconut milk or Whole milk or half & half (I used 3/4 c. Cream of Coconut)
1½ cups half & half (I used 2 1/4 c. whole milk)
5 egg yolks ( I used 6)
¾ cup sugar
4 tablespoons cornstarch
1 tablespoon butter
¼ teaspoon salt
1½ cups flaked, sweetened coconut
1½ teaspoons vanilla
For the Whipped Topping
2 cups heavy whipping cream
¼ cup sugar
1 teaspoon vanilla


Prepare pie crust according to blind-baking instructions of recipe.
For the Toasted Coconut Topping
Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven for 8-10 minutes until coconut has just begun to turn brown.
Set aside to cool.
For the Coconut Custard
Stir together in 2 qt. microwave bowl, sugar & cornstarch.  Add milk, half & half & egg yolks and stir well.  Microwave for 3:33 stir and repeat.
Stir in butter, salt, coconut & vanilla.
Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.
For the Whipped Topping
Add sugar and heavy whipping cream to large bowl. Whisk with an electric mixer just until stiff peaks form. Add vanilla and whisk just until combined.
Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
When ready to serve, top with toasted coconut.