Coconut Cream Pie

​To toast the coconut, line a baking pan with parchment paper. Sprinkle the coconut on top of the paper. Bake at 325ºF for 8 minutes. Watch it closely. Allow it to cool before using it to garnish the pie.

Using a heavy bottomed medium saucepan over set to medium heat, warm 1 ¾ cup milk. Heat for 3-4 minutes, stirring often, just until the milk starts to get warm.

While the milk is heating, mix together the sugar, salt, cornstarch, and flour in a small bowl. Add the remaining ½ cup of milk and whisk until smooth.

Drizzle the milk/sugar mixture into the hot milk, whisking constantly as you drizzle it in. Cook, stirring constantly until it starts to simmer slightly and thicken, then reduce heat to low heat, cover the pan and cook for an additional 5 minutes, stirring often.

Place the egg yolks in a small bowl and whisk them to break up the yolks. Remove 1/4 cup of the hot cream mixture and add it to the eggs, whisking constantly. This is called tempering the eggs.

Drizzle the egg mixture into the hot cream, whisking constantly. Cook for an additional 2 minutes or until thickened, again, whisking constantly. It should be the consistency of pudding when it is ready.

Remove the pan from the heat. Add in the butter, coconut flavor and shredded coconut. Stir well with a rubber spatula.

Pour the custard filling into the pie crust. Use a rubber spatula to smooth the top to be even. Allow it to cool for 10 minutes, then cover the pie with plastic wrap and refrigerate until the pie is completely cooled.

Once the pie is cool, prepare the whipped cream. Use a high powered hand mixer or stand mixer to beat the cold cream, sugar and coconut flavor until stiff peaks form.

Spread the whipped cream over the cooled pie. Sprinkle the toasted coconut flakes over the top of the pie.

Refrigerate until serving and refrigerate any leftovers.