Heavenly Pie

Heavenly Pie 1 baked pie shell, 9″ or 10″ Coconut Custard Filling: 4 egg yolks ⅓ cup plus 2 tsp cornstarch 1 can of coconut milk + enough whole milk to equal 3 cups ¾ cup sugar ½ tsp salt 1½ tsp pure vanilla extract 1 tsp pure coconut extract 2 Tb. butter 1 c finely shredded sweetened coconut Topping: ½ cup toasted sweetened coconut 1½ cups whipping cream 3 Tb powdered sugar 1 tsp pure vanilla extract Bake the pie shell. Whisk the egg yolks in a small bowl, set aside. Whisk the cornstarch, sugar, salt together in a medium saucepan. Whisk in the milk slowly to avoid lumps. Cook, whisking constantly over medium heat. Let it boil one minute, then add about 1 cup the filling into the yolks, whisking to temper the yolks. Add the tempered mixture back into the pan and cook, boiling for another 2-3 minutes. Remove from heat. Add vanilla extract, coconut extract, butter, and coconut. Cool the filling for 20-30 minutes, then pour into a baked pie shell. Cover custard with plastic wrap placed directly on of the surface of the custard and refrigerate for 3 hours until set. To toast coconut: spread sweetened, flaked coconut over a cookie sheet and put into a 400-degree oven. Stir occasionally and shake around until coconut is golden brown. Watch very closely, it will burn really fast. Cool before using as a topping. Beat the cream, powdered sugar and vanilla together until whipped to stiff peaks, spread over the pie. Sprinkle with toasted coconut tip: Use store-bought pie shell to make this even faster.