Coconut Cream Pie

Directions

1. 1
   In a large saucepan, whisk together sugar, cornstarch and salt.
2. 2
   Whisk in coconut milk until smooth.
3. 3
   Whisk in egg yolks until smooth.
4. 4
   Whisk in milk.
5. 5
   Cook mixture over medium heat, whisking continuously, until thick and bubbly.
6. 6
   Reduce temperature to low and continue to cook, whisking, for 2 minutes more or until mixture is very thick.
7. 7
   Remove saucepan from heat and strain filling through a fine-mesh sieve into a bowl.
8. 8
   Stir in coconut and butter until butter is melted.
9. 9
   Pour into prepared pie crust, pressing a piece of plastic wrap directly onto the surface to prevent a skin from forming.
10. 10
    Let cool completely.
11. 11
    Refrigerate pie for 4 to 6 hours or until filling is firm enough to slice.
12. 12
    Topping: Just prior to serving pie, in a bowl, using an electric mixer or whisk, whip together cream and confectioners sugar until soft peaks form.
13. 13
    Swirl whipped cream over top of pie and garnish with toasted coconut.