Coconut Pie 2 Recipe

How to make it

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• In a large saucepan, combine milk and butter and bring to a boil over medium heat. Remove from heat.
• In a large bowl, combine eggs, sugar, and cornstarch. Beat at medium speed with an electric mixer for 5 minutes.
• Add half of egg mixture to hot milk, whisking well to prevent curdling. When mixture is smooth and thick, add remainder of egg mixture, whisking well.
• Reduce heat to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat and add vanilla, stirring to mix well.
• Fill a large bowl with ice and add water to make an ice bath.
• Transfer hot custard mixture to a stainless steel bowl and set bowl over ice bath to cool to room temperature. Cover and refrigerate 1 to 2 hours.
• Preheat oven to 425*.
• Unroll piecrust and fit into a 10 inch deep dish pie pan. Place a square of parchment paper or aluminum foil in center of piecrust. Fill center with pie weights, dried beans, or rice.
• Bake for 20 minutes, or until lightly browned. Remove from oven, lift parchment paper or aluminum foil to remove pie weights and let cool.
• When custard mixture has cooled and thickened, add coconut, stirring to mix well. Spoon custard into cooled piecrust. Top with whipped topping. Sprinkle with toasted coconut, if desired.