Coconut Cream Pie

1. 1

   In a large saucepan, whisk together sugar, cornstarch and salt.

2. 2

   Whisk in coconut milk until smooth.

3. 3

   Whisk in egg yolks until smooth.

4. 4

   Whisk in milk.

5. 5

   Cook mixture over medium heat, whisking continuously, until thick and bubbly.

6. 6

   Reduce temperature to low and continue to cook, whisking, for 2 minutes more or until mixture is very thick.

7. 7

   Remove saucepan from heat and strain filling through a fine-mesh sieve into a bowl.

8. 8

   Stir in coconut and butter until butter is melted.

9. 9

   Pour into prepared pie crust, pressing a piece of plastic wrap directly onto the surface to prevent a skin from forming.

10. 10

    Let cool completely.

11. 11

    Refrigerate pie for 4 to 6 hours or until filling is firm enough to slice.

12. 12

    Topping: Just prior to serving pie, in a bowl, using an electric mixer or whisk, whip together cream and confectioners sugar until soft peaks form.

13. 13

    Swirl whipped cream over top of pie and garnish with toasted coconut.

* Per serving · 4 servings · Values may vary.