Coconut Cream Pie

In a medium heat-proof bowl, stir together cornstarch, granulated sugar, and salt. Whisk in egg yolks until smooth.

In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.

In a 2-quart saucier or saucepan, combine coconut milk, whole milk, and vanilla extract. Set over medium-low heat and bring to a simmer. Remove from heat and, while whisking constantly, slowly pour milk into egg yolk mixture in a thin stream until all of it has been added.

Return the mixture to the same saucepan. Cook over medium heat, whisking constantly, until the custard begins to thicken, about 4 minutes. Once it thickens, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. When it begins to bubble, set a timer and continue whisking for 1 minute.

Remove from heat, then strain the custard through a fine-mesh strainer set over a heatproof medium bowl. Fold in sweetened shredded coconut and immediately place plastic wrap directly on the surface of the custard. Transfer bowl to prepared ice bath to chill for 30 minutes, then scrape the custard into the prepared blind-baked pie crust. Press plastic wrap directly onto the surface of the custard and refrigerate until set, about 4 hours.

30 minutes before you plan to serve the pie, adjust oven rack to middle position and preheat oven to 350ºF (175ºC). Spread flaked coconut on a rimmed baking sheet and toast, shaking the pan occasionally, until golden brown, about 8 minutes. Remove from oven and allow coconut to cool to room temperature, about 15 minutes.

When ready to serve, top pie with whipped cream and garnish with toasted flaked coconut.