Coconut Custard Pie
Ingredients | Instructions |
| Place a fine mesh sieve over a large bowl; set aside. In a medium saucepan (off heat) whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks. Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl. Pour custard into cooled crust. Smooth top with a rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered up to one day.) To serve; let stand at room temperature 30 minutes. Sprinkle with coconut. |
