You’d Better Sit Down Before You Taste This Heavenly Pie

Ingredients

• 1 baked pie shell, 9″ or 10″, homemade or store bought

Filling:

• 4 egg yolks
• ⅓ cup + 2 tsp Argo cornstarch
• 1 can of coconut milk + enough whole milk to equal 3 cups
• ¾ cup Domino sugar
• ½ tsp salt
• 1½ tsp pure vanilla extract
• 1 tsp pure coconut extract
• 2 Tb. Land O’ Lakes butter
• 1 c finely shredded sweetened coconut

Topping:

• ½ cup toasted sweetened coconut
• 1½ cups whipping cream
• 3 Tb Domino powdered sugar
• 1 tsp pure vanilla extract

Instructions:

Bake the pie shell.

Whisk the egg yolks in a small bowl, set aside.

Mix together the cornstarch, sugar and salt in a medium saucepan.

Whisk in the milk slowly to avoid lumps. Cook, whisking constantly over medium heat.

Let it boil one minute, then add about 1 cup the filling into the yolks, whisking to temper the yolks. Add the tempered mixture back into the pan and cook, boiling for another 2-3 minutes. Remove from heat.

Add vanilla extract, coconut extract, butter, and coconut.

Cool the filling for 20-30 minutes, then pour into a baked pie shell. Cover custard with plastic wrap placed directly on of the surface of the custard and refrigerate for 3 hours until set.

Beat the cream, powdered sugar and vanilla together until whipped to stiff peaks, spread over the pie. Sprinkle with toasted coconut.