Coconut Cream Pie

Preheat the oven to 400°F. To prep the crust for this recipe, nestle the rolled-out pie pastry into a 9-inch pie pan, and flute the edge. Chill in the refrigerator for 30 minutes. Then, line the crust with aluminum foil or parchment, and fill with pie weights. You can also use dried beans or uncooked rice. Bake the crust until the edge is golden brown, 15 to 20 minutes. Remove the crust liner and the weights, and bake for another three to six minutes. When finished, the bottom crust should be a light golden brown. Let the crust cool completely on a wire rack. Editor's Tip: Because the pudding-like filling of this pie isn't baked, the crust must be prepped, baked and cooled in advance. This is called blind baking.

In a medium saucepan, combine the sugar, flour and salt. Whisk in the milk until smooth. Cook over medium-high heat until thickened and bubbly. Reduce the heat, and cook, stirring, for two more minutes.

Next, remove the mixture from the heat. Slowly pour about 1 cup of the hot mixture into the bowl with the beaten eggs, whisking constantly and quickly. This will temper the eggs and help them incorporate into the pudding without scrambling. Return the mixture to the saucepan, and cook over medium heat, whisking, until nearly boiling. Reduce the heat, and cook, stirring, for another two minutes. Watch the pudding carefully so it does not boil. Remove the pudding from heat. Stir in 1 cup of the coconut, butter and vanilla extract. Editor's Tip: For the most flavorful results, use toasted coconut. You can crisp up shredded coconut in the oven, over the stovetop, or in the air fryer in just a few minutes. Toasted coconut will also add texture and color to any of your fave coconut desserts.

Pour the pudding filling into your prepared pie crust, and sprinkle with the remaining coconut. Chill the pie for several hours before slicing and serving.