• Bake pie crust according to package directions and allow to cool.
• In a separate bowl combine egg yolks and sugar and stir to combine. Set aside.
• In a heavy saucepan mix cornstarch and salt. Add whole milk, heavy cream, canned coconut milk to saucepan, whisk to combine.
• Over medium heat bring to a low boil and allow to boil for about 1 minute. Mixture will become thick and glossy.
• Remove 1/3 cup of milk mixture and slowly pour into egg mixture, stirring constantly.
• Once milk is fully mixed into egg mixture, slowly add mixture back into saucepan with milk and whisk to combine.
• Heat over medium heat until full boil and boil for 90 seconds. Mixture will bubble up and pop. Mixture will be extremely hot. Keep whisking.
• Remove from heat and add butter, coconut extract, vanilla, and 1 cup shredded coconut. Stir to combine.
• Pour in baked Pie Crust Cover with plastic wrap and allow to cool for 4 hours in refrigerator.
• When ready to serve top with whipping cream and toasted coconut.

Whipped Cream

• Mix whipping cream, powdered sugar and vanilla with a hand mixture until stiff peaks form.
• Use a piping tip and make swirls on pie. Top with toasted coconut.

Toasting Coconut

• Set oven to Broil.
• Place reserve 1/3 cup coconut on cookie sheet.
• Toast under broiler for 1-3 minutes to reach desired browning.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!