cups whole milk
Tbsp. unsalted butter
cup toasted coconut, plus more for garnish
tsp. vanilla extract
9 inch pie crust, baked
fresh whipped cream for topping
Combine sugar and cornstarch in a heavy saucepan. Whisk together the milk, egg yolks and whole egg. Gradually whisk egg mixture into sugar mixture; bringing to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut and vanilla. Cover with plastic wrap, placing wrap directly on filling in pan. Let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set. Top with whipped cream and sprinkle with coconut.