recipe from Noble Pig blog
Coconut Cream Pie
3/4 cup sugar
1/4 cup plus 2 teaspoons cornstarch
1/8 teaspoon salt
3 egg yolks, lightly beaten
3 cups milk
1-1/2 Tablespoons butter
1-1/2 teaspoons vanilla extract
3/4 cup flaked coconut, sweetened
1 baked pie shell
1 cup heavy whipping cream
1/3 cup powdered sugar, sifted
1/3 cup flaked coconut, toasted
Make pie crust and blind-bake or bake according to package directions before adding filling.
Combine sugar, cornstarch, salt, egg yolks and milk in a heavy saucepan, stir well. Cook over medium heat, stirring constantly, until mixture thickens and boils (this could take 8-10 minutes...do not hurry this step). Boil for 3 minutes while continuing to stir. Remove from heat and stir in butter, vanilla and coconut.
Pour filling into baked pie shell and place saran wrap directly on custard to prevent skin from forming. Cool in shell and then chill in refrigerator until firm, at least 3 hours but preferably overnight.
For the topping, whip cream and sugar together. Spread over chilled pie and sprinkle with toasted coconut.