Creamy Coconut Custard Pie

• 1 whole Pie Crust, Store Bought, Prebaked
• 1-1/2 cup Sweetened Coconut
• 2/3 cups Sugar
• 4 Tablespoons Cornstarch
• 1/2 teaspoons Salt
• 3 whole Egg Yolks Only (No Whites)
• 3 cups Whole Milk
• 1/4 cups Butter (1/2 Stick)
• 2 teaspoons Vanilla Extract

1. Bake an empty store bought pie shell in a 425 degree F oven for 10 minutes and then set aside to cool completely.
2. Toast coconut on a foil covered (non-greased) cookie sheet in a 350 degree F oven for 10 minutes until golden, set aside.
3. Combine in a heavy duty 4 to 5 quart sauce pot the sugar, cornstarch and salt and mix well until powdered. Separate 3 large eggs and add the egg yolks only to the milk in a separate bowl and whisk well. Combine this with the dry ingredients in the pot and cook stirring constantly and bring to a boil over medium high heat. This may take 10 minutes or so, keep going it may seem strange if you have never made custard before but it will boil. After boils, remove from heat and quickly add the butter and vanilla and all but 1/4 cup of the toasted coconut and mix thoroughly.
4. Pour mixture into cooled pie shell, top with remaining toasted coconut and refrigerate at least 24 hours before serving.

pie crust, coconut, sugar, cornstarch, salt, egg yolks, milk, ubc, vanilla

Taken from tastykitchen.com/recipes/desserts/creamy-coconut-custard-pie/ (may not work)