2/3 cup sugar
¼ teaspoon salt
¼ cup cornstarch
½ cup heavy whipping cream
2½ cups milk
3 large egg yolks
1½ cups shredded coconut
2 teaspoons good vanilla
2 tablespoons butter
1 single crust 9-inch baked pie crust

¾ cup heavy whipping cream
3 tablespoons sugar
½ teaspoon good vanilla
½ cup shredded coconut, toasted

For filling:

Combine sugar, salt and cornstarch in a large saucepan, nonstick preferred. Gradually whisk in ½ cup of heavy whipping cream and milk until smooth. Bring to a boil over medium heat, stirring gently; boil 1 minute. Remove from heat.

Beat eggs lightly in a small bowl. Gradually whisk in 1 cup of hot milk mixture, then add egg mixture to hot milk mixture in saucepan. Return to heat, whisking constantly, and bring back to a boil. Boil and whisk for 1 minute.

Remove from heat and stir in 1½ cups shredded coconut, butter and vanilla to blend. Immediately pour into baked pie shell and cool on a wire rack for 15 minutes. Cover with plastic wrap and chill in refrigerator for at least 3 hours.

Prepare whipped cream topping:

Just before serving, combine ¾ cup heavy whipping cream, 3 tablespoons sugar and ½ teaspoon vanilla in a mixing bowl. Whip until stiff peaks form, then spread over pie filling. Sprinkle with toasted coconut.


This may sound complicated but it's really not. It's very rich and so worth the time and trouble.



Mississippi Songbird said...

This looks delicious! I'm gonna try it.. I am starving now..lol
Have a great week..

Vickie said...

I'm sitting here looking at this scrumptous pie trying to figure out how I can get in to get a bite. Ok, I figured it out I'm going to have to make it. Hmmm...I guess I also need to make some of that vanilla ice cream to go with it. lol Take Care :)

Michael Manning said...

Oh, now this is going too far, Diane! (I love it) :D)!!!!!!