Coconut Cream Pie

A foolproof guide to making an irresistible Coconut Cream Pie with a rich custard filling and toasted coconut topping.

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Toast the shredded coconut in a skillet over medium-low heat until golden brown, about 5-8 minutes.
In a bowl, whisk egg yolks and cornstarch with 1/4 cup of the whole milk until smooth.
In a saucepan, heat the remaining milk, unsweetened coconut milk, sugar, and salt over medium heat until simmering.
Slowly whisk in the hot milk mixture to the egg yolk mixture to temper the eggs.
Return the tempered egg mixture to the saucepan and cook, stirring constantly, for 2-3 minutes until thickened.
Remove from heat, stir in butter, vanilla, and coconut extracts, then fold in 3/4 cup of the toasted coconut.
Pour the filling into the cooled pie crust and refrigerate for at least 4 hours or overnight to set.
Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Spread or pipe the whipped cream over the chilled filling and garnish with remaining toasted coconut.

For best results, refrigerate the pie overnight before slicing. You can also freeze the pie without the whipped cream for up to one month.