Coconut Cream Pie

Recipe View 2 mins In a medium saucepan, whisk together sugar, flour, and salt. (2 minutes)

Recipe View 10 mins Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. (8-10 minutes)

Recipe View 2 mins Reduce heat to low and continue to cook, stirring constantly, for 2 minutes more. Remove from heat. (2 minutes)

Recipe View 1 mins Position a fine-mesh strainer over a clean mixing bowl and set aside. (1 minute)

Recipe View 1 mins In a separate bowl, lightly beat the egg yolks. (1 minute)

Recipe View 2 mins Slowly drizzle 1 cup of the hot custard mixture into the egg yolks, whisking constantly to temper the eggs. (2 minutes)

Recipe View 2 mins Pour the egg yolk mixture back into the saucepan with the remaining custard. Return the saucepan to medium-low heat and cook, stirring constantly, until the custard thickens slightly and coats the back of a spoon, about 2 minutes. Do not boil. (2 minutes)

Recipe View 1 mins Immediately pour the hot custard through the prepared strainer into the mixing bowl to remove any lumps. (1 minute)

Recipe View 2 mins Stir in butter, vanilla extract, and 1 cup of flaked coconut until well combined. (2 minutes)

Recipe View 1 mins Pour the hot coconut custard filling into the pre-baked pie crust. (1 minute)

Recipe View 4 hrs Let the pie cool completely at room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely. (4 hours)

Recipe View Before serving, garnish with whipped cream and toasted coconut, if desired.