Coconut Cream Pie

Ingredients:

• 1 pre-baked 9-inch pie crust
• 2 cups whole milk
• 1 cup canned coconut milk
• ¾ cup granulated sugar
• 4 large egg yolks
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup shredded sweetened coconut
• 2 tablespoons unsalted butter

For Topping (Optional but Recommended):

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Toasted coconut flakes (for garnish)

Instructions:

1. Heat the Milk Mixture:

   • In a saucepan over medium heat, combine whole milk, coconut milk, and ½ cup of sugar.
   • Stir occasionally until it’s warm but not boiling.

2. Prepare the Egg Mixture:

   • In a separate bowl, whisk egg yolks, remaining ¼ cup sugar, cornstarch, and salt until smooth.

3. Temper the Eggs:

   • Slowly whisk about ½ cup of the warm milk mixture into the egg mixture to temper the eggs.
   • Gradually pour the egg mixture back into the saucepan while stirring constantly.

4. Thicken the Custard:

   • Continue cooking over medium heat, stirring constantly, until the mixture thickens (about 2–3 minutes).
   • Remove from heat and stir in butter, vanilla extract, and shredded coconut.

5. Fill the Pie Crust:

   • Pour the warm coconut custard into the pre-baked pie crust.
   • Smooth the top and cover with plastic wrap (press it against the surface to prevent a skin from forming).
   • Refrigerate for at least 4 hours or until fully set.

6. Make the Whipped Cream (Optional):

   • Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Spread or pipe over the chilled pie.

7. Garnish & Serve:

   • Sprinkle toasted coconut flakes on top for extra flavor.
   • Slice and enjoy your homemade Coconut Cream Pie!