2 1/2 cups milk
2tbsp. toasted flaked sweetened coconut (I used about 4tbsp!)
1. Bake pie shell according to package or recipe directions. Let cool.
2. In saucepan, heat milk and coconut over medium heat until steaming. In a large bowl, whisk 1/2 cup sugar with cornstarch; whisk in eggs until blended. Gradually whisk hot milk mixture into egg mixture in a thin, steady stream. Return to saucepan.
3. Cook over medium heat, whisking constantly for about 10 minutes or until thickened to pudding consistency. Transfer to bowl; stir in vanilla. Place plastic wrap directly on surface; refrigerate until cool.
4. In a bowl, using electric mixer, whip whipping cream with remaining sugar to form soft peaks. Set 1 1/2 cups whipped cream aside (for the topping). Fold remaining cream into cooled filling; spread into pie shell. 5. Garnish top with reserved whipping cream (you can use a piping bag with a star tip, or a spoon...I used a flexible spatula). Sprinkle with toasted coconut. Refrigerate for 1 hour or until set, or up to 1 day.
Recipe by: Christine Cushing