Coconut Cream Pie

Coconut Cream Pie 1 9-inch deep dish pie crust ( I used a ready crust, shortbread) 2 1/2 cups Milk 1 cup flaked sweetened coconut 3/4 cup sugar 1/4 cup cornstarch 2 eggs 2 tsp vanilla extract 1 cup 35 % cream Whipping Cream Bake pie shell according to package or recipe directions. Let cool. In saucepan, heat milk and coconut over medium heat until steaming. In large bowl, whisk 1/2 cup (125 mL) sugar with cornstarch; whisk in eggs until blended. Gradually whisk hot milk mixture into egg mixture in thin, steady stream. Return to saucepan. Cook over medium heat, whisking constantly, for about 10 min or until thickened to pudding consistency. Transfer to bowl; stir in vanilla extract. Place plastic wrap directly on surface; refrigerate until cool. In bowl, using electric mixer, whip cream with remaining sugar to soft peaks. Set 1 1/2 cups (375 mL) whipped cream aside. Fold remaining cream into cooled filling; spread into pie shell. Using piping bag with star tip or a spoon, garnish top with reserved whipped cream. Sprinkle with toasted coconut. Refrigerate for 1 hour or until set or for up to 1 day.