Coconut Cream Pie

By TPMay

Ingredients

• 2/3 cups sugar
• 1/3 cup cornstarch
• 1/8 teaspoon salt
• 5 egg yolks, lightly beaten
• 2 cups whole milk
• 1/2 cup evaporated milk
• 1/2 teaspoon vanilla extract
• 1/2 cup toasted sweetened coconut
• 1 3/4 oz butter
• 1 teaspoon Brandy
• 1 cup heavy cream, cold
• 2 oz sugar
• 1 teaspoon vanilla extract
• 1/4 cup toasted coconut

Preparation

Step 1

Whisk the sugar, cornstarch and salt together in a large sauce pan.Add the yolks, vanilla, whole and evaporated milk and whisk together. Cook over medium heat until the mixture starts to thicken.Once thickened, add the pre-toasted coconut and simmer for seven minutes over medium low heat. Be sure to stir the mixture for the entire seven minutes to avoid burning.
Remove from the heat and pour into a large bowl. Let cool 20 minutes. Whisk in the brandy and butter until it is completely incorporated.
Pour into the pre-baked pie shell and refrigerate until ready for use.
To finish the pie, make whipped cream by whipping one cup of heavy cream with 2 oz of sugar and 1 tsp vanilla until it forms a stiff peak.