Coconut custard pie recipe

Ingredients

• 1 (8-inch) unbaked pie shell
• 1 (13.5-ounce) can coconut milk, stirred to combine
• 1 cup whole milk
• 4 large egg yolks
• ¾ cup sugar
• Pinch of kosher salt
• ¼ cup cornstarch
• 1 tablespoon unsalted butter
• 1 cup flaked sweetened coconut

1. Preheat the oven to 400°F. Line the pie crust with foil and fill with dried beans or pie weights. Bake until set but not colored, about 15 minutes. Carefully remove the foil and beans and bake until golden brown, about 10 minutes more. Cool completely.
2. In a medium saucepan, gently heat the coconut milk and whole milk until bubbles just begin to break the surface. In a large bowl, whisk together the egg yolks, sugar, and salt until smooth and lightened in color. Whisk in the cornstarch until completely smooth.
3. Pour in the milk mixture in a slow stream, whisking constantly, taking care not to add it too fast and scramble the yolks. Pour the mixture back into the saucepan and cook, stirring constantly, over medium heat until the mixture just begins to simmer (bubbles need to break the surface for the cornstarch to thicken). Immediately pour into a clean bowl and whisk in the butter.
4. Let cool for about 10 minutes and then lay a piece of plastic wrap or parchment directly on the surface. Cool to room temperature and then spread in the cooled pie crust. Chill until set, at least 4 hours or overnight.
5. Preheat the oven to 350°F. Scatter the coconut on a rimmed sheet pan and toast until golden, about 10 minutes, stirring once or twice. Cool. Sprinkle the toasted coconut on the finished pie just before serving.