Coconut Cream Pie

My husband has a friend at work who says this is the best coconut cream pie he's ever had.  With praise like that, who can blame me for occasionally sending my husband and him a whole pie to share? ♥

Whipped cream ingredients and toasted coconut not pictured.

Coconut Cream Pie

3/4 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
3 cups whole milk
4 egg yolks, beaten
3 tbsp. butter
1 1/2 tsp vanilla

1 cup coconut
1 (9") baked pie shell
Whipped cream and toasted coconut

In a medium (3 qt.) saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the hot mixture into the yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat, and stir in the butter, vanilla, and coconut. Pour into the pie shell. Chill for 3-4 hours before topping with whipped cream and toasted coconut.

Click here for printable format 

Perfect Pie Crust:  http://easyaspiecanbe.blogspot.com/2013/12/perfect-pie-crust-recipe-and-tutorial.html

Whipped Cream:  http://easyaspiecanbe.blogspot.com/2013/12/whipped-cream-recipe-and-tutorial.html

Toasted Coconut:  Preheat oven to 325 degrees.  Spread desired amount of coconut on a baking sheet and bake until light brown (about 10-15 minutes).  Stir every two - three minutes.  Cool and sprinkle over whipped cream after topping pie.