INSTRUCTIONS
Set the oven’s temperature to 350°F.
Press the pie crust firmly against the sides and bottom of a 9-inch pie dish. Use a fork to poke holes in the bottom of the crust so it doesn’t rise while it’s baking.
Bake the crust for 10 to 12 minutes, or until it turns a light golden color. While you make the filling, let it cool.
Mix the milk, heavy cream, sugar, cornstarch, and egg yolks in a medium saucepan. Whisk until everything is well mixed.
Stir the mixture constantly while cooking it over medium heat until it thickens and comes to a boil. Keep cooking for another minute while stirring all the time.
Take the pan off the heat and stir in the coconut shreds, butter, and vanilla extract until everything is well mixed.
Pour the filling into the pie crust that has been made, and use a spatula to spread it out.
Wrap the pie in plastic wrap and put it in the fridge for at least 2 hours, or until it is completely cold.
Once the pie has cooled, put whipped cream and more shredded coconut on top.
NOTES
For the best results, use a good pie crust.
Toasting the shredded coconut in the oven for a few minutes before adding it to the filling makes it taste even better.
Make sure the filling is cooked.
Make sure to stir the filling constantly as it cooks so that lumps don’t form.
Before you put the filling on the crust, brush it with a thin layer of melted chocolate to keep it from getting soggy.
Let the pie cool all the way down before you cut it so that the filling can be set properly.
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Proudly Inspired By: Sugar Spun Run
