Coconut Cream Pie

• portions: 1 9-inch pie

Ingrédients

1 3/4 cups sweetened flaked coconut

1 (14.1-ounce) package refrigerated piecrusts

3/4 cup granulated sugar

3 cups whole milk, divided

3 large eggs, lightly beaten

1/3 cup cornstarch

1 tablespoon unsalted butter

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups heavy whipping cream

1/2 cup confectioners’ sugar

Instructions

1. Preheat oven to 350°F.

2. Spread coconut in an even layer on a baking sheet. Bake until lightly golden, 4 to 5 minutes. Let cool.

3. Let dough stand for 10 minutes, then roll out to a 13-inch circle.

4. Place into a 9-inch pie pan, pressing into bottom and up sides. Freeze for 10 minutes.

5. Bake crust with pie weights until edges are set, about 15 minutes. Remove weights; bake until crust is golden, about 20 more minutes.

6. In a saucepan, bring sugar and 2 1/2 cups milk to a simmer over medium heat. In a bowl, whisk remaining 1/2 cup milk, eggs, and cornstarch. Gradually add hot milk to egg mixture, then return to saucepan.

7. Cook until mixture thickens, 4 to 5 minutes. Remove from heat and add butter, vanilla, and salt.

8. Fold in 1 1/2 cups toasted coconut; let cool 5 minutes.

9. Pour into crust and refrigerate 3 hours.

10. In a bowl, beat cream until thickened. Gradually add sugar and beat until peaks form.

11. Spread whipped cream over pie and sprinkle with remaining coconut.