Old-School Coconut Cream Pie

Name: Old-School Coconut Cream Pie
Yield: 10
Ingredients: 2/3 cup (4-5/8 oz.) granulated sugar; 1/4 cup (1-1/8 oz.) cornstarch, sifted; 1/4 tsp. table salt; 2-2/3 cups whole milk; 4 large egg yolks (or 2 large eggs); 3 Tbs. (1-1/2 oz.) unsalted butter, cut into 8 small pieces, at room temperature; 1-1/2 tsp. pure vanilla extract; 1/2 tsp. coconut extract; 1 cup (2-1/2 oz.) sweetened shredded coconut, untoasted or toasted; 1-1/2 cups heavy cream; 1/4 cup (1-3/4 oz.) granulated sugar; 1 tsp. pure vanilla extract; Pinch table salt; Sweetened shredded coconut, untoasted or toasted, for garnish

Old-School Coconut Cream Pie was pinched from <a href="http://www.finecooking.com/recipe/old-school-coconut-cream-pie" target="_blank" rel="noopener">www.finecooking.com.</a>

"Shreds of coconut give the creamy filling some texture. For a twist, substitute 1-1/3 cups coconut milk and 1 cup whole milk, and omit the coconut extract...."

INGREDIENTS

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2/3 cup (4-5/8 oz.) granulated sugar

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1/4 cup (1-1/8 oz.) cornstarch, sifted

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1/4 tsp. table salt

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2-2/3 cups whole milk

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4 large egg yolks (or 2 large eggs)

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3 Tbs. (1-1/2 oz.) unsalted butter, cut into 8 small pieces, at room temperature

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1-1/2 tsp. pure vanilla extract

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1/2 tsp. coconut extract

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1 cup (2-1/2 oz.) sweetened shredded coconut, untoasted or toasted

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1-1/2 cups heavy cream

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1/4 cup (1-3/4 oz.) granulated sugar

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1 tsp. pure vanilla extract

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Pinch table salt

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Sweetened shredded coconut, untoasted or toasted, for garnish

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