Directions

1. Bake pie crust according to package directions and allow to cool.
2. In a separate bowl combine egg yolks and sugar and stir to combine. Set aside.
3. In a heavy saucepan mix cornstarch and salt. Add whole milk, heavy cream, canned coconut milk to saucepan, whisk to combine.
4. Over medium heat bring to a low boil and allow to boil for about 1 minute. Mixture will become thick and glossy.
5. Remove 1/3 cup of milk mixture and slowly pour into egg mixture, stirring constantly.
6. Once milk is fully mixed into egg mixture, slowly add mixture back into saucepan with milk and whisk to combine.
7. 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.
8. Remove from heat and add butter, coconut extract, vanilla, and 1 cup shredded coconut. Stir to combine.
9. Pour in baked Pie Crust Cover with plastic wrap and allow to cool for 4 hours in refrigerator.
10. When ready to serve top with whipping cream and toasted coconut.