Coconut Cream Pie

Filling


 * 2 cups coconut milk
 * 1/2 cup sugar
 * 3 TBS cornstarch
 * a pinch of salt
 * 3 large egg yolks
 * 2/3 cup shredded coconut
 * 11/2 tsp coconut extract
 * 1/2 tsp vanilla
 * 1 baked pie shell

 Instructions 

In medium saucepan, whisk together coconut milk, sugar, cornstarch, and salt. Bring to boil over medium heat whisking constantly until you feel like your arm's going to fall off. Remove from heat and in a medium bowl lightly whisk egg yolks until frothy. Whisk 1/4 of the warm milk mixture into the egg yolks and then return mixture to saucepan. Whisking constantly, heat mixture until it starts to thicken, about one minute more. Stir in shredded coconut, coconut extract, and vanilla. Pour into a bowl, cover surface with waxed paper, and chill.

Topping


 * 11/4 cup heavy cream
 * 2/3 cup shredded coconut
 * 2 TBS sugar
 * 1/8 tsp coconut extract
 * 1/8 tsp vanilla

Toast coconut and set aside to cool. Pour prepared coconut custard into baked pie shell. Whip cream until it forms soft peaks, stir in sugar and extracts. Spread topping over pie and press toasted coconut on top. ▪