1 9 inchpie crust, shallow pan works beststore bought or homemade
3tablespoonscornstarch(for a stiffer pie, add 1 more teaspoon)
2egg yolkslightly beaten
1 teaspoonvanilla extractor vanilla paste
1/2cupshredded sweetened coconut plus an extra 1/2 cup for toasting
Have your baked pie crust ready. Prepare filling.
In a heavy non-stick 3 quart saucepan, stir together the sugar, cornstarch and salt.
In a bowl, whisk the egg yolks with the milk, then whisk the egg yolk mixture into the cornstarch mixture.
Place the saucepan over medium heat and cook until mixture begins to thicken and bubble. Once it reaches a gentle boil, continue whisking over low heat for 3 minutes. Remove from heat and stir in butter, vanilla and coconut. Transfer to a clean bowl, cover with a piece of wax paper and let cool to about lukewarm
Scrape the cooled pie filling into the baked crust.
Place in refrigerator to chill for 3 hours or more. At some point, toast the extra coconut (see note at bottom)
When the pie has chilled, prepare whipped cream topping. In a large bowl, beat cream until soft peaks form. Add the powdered sugar and vanilla beat until peaks are stiff. Spread over top of pie. Sprinkle with toasted, cooled coconut.
To toast coconut, lay it on a cookie sheet and bake at 375 degrees for about 5 minutes or until edges turn brown. Stir every 2 minutes or so.
For a homemade graham cracker crust, mix together 1 2/3 cup graham cracker crumbs, 1/4 cup sugar, 1 pinch of salt and 1/3 cup melted unsalted butter. Press into bottom and up sides of a shallow 9 inch pie tin. Bake at 350 for about 6 minutes.