Old School Coconut Custard Pie

By Coldsnap46

Ingredients

• 1 unbaked piecrust (from a 14.1-ounce package)
• 1/2 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 cup milk
• 1 can (14.5 ounces) coconut milk
• 4 egg yolks
• 1/2 teaspoon coconut extract
• 2/3 cup toasted shredded coconut

Preparation

Step 1

1. Heat oven to 400 degrees F. Fit pastry into a 9-inch pie plate. Prick with fork several times then bake crust at 400 degrees F for 18 minutes or until lightly browned; place on wire rack to cool completely.

2. Whisk together sugar, cornstarch and salt in a medium-size saucepan.

3. Gradually whisk in milk and coconut milk. Whisk in egg yolks and coconut extract. Place over medium heat and cook for about 9 minutes, stirring occasionally, or until bubbles form. Reduce heat to low and cook 3 more minutes or until thickened.

4. Pour custard into cooled crust and smooth top. Cover and place in refrigerator for at least 4 hours or overnight. Sprinkle with toasted coconut and serve.