Coconut Custard Pie

INGREDIENTS:

* 1 refrigerated pie crust

* 1/2 cup sugar

*1/3 cup cornstarch

*1/4 tsp salt

*1 cup milk

*1 can (14.5 oz) coconut milk

*4 egg yolks

*1/2 tsp coconut extract

*2/3 cup toasted, shredded coconut

HOW TO MAKE:

Heat oven to 400 degrees. Fit pie crust into 9-inch pie plate. Prick with fork several times. Bake crust for 18 minutes or until lightly browned. Cool on wire rack.

Whisk together sugar, cornstarch and salt in saucepan. Whisk in milk and coconut milk. Whisk in egg yolks and coconut extract. Place over medium heat and cook for 9 minutes or until bubbles form. Reduce heat to low and cook 3 more minutes or until thickened.

Pour custard into cooled crust and smooth top. Cover and place in refrigerator for at least 4 hours or overnights. Sprinkle with toasted coconut before serving.

This recipe was also very easy to make. The ingredients are a bit more expensive because of the coconut milk and extract but they are worth it! The pie tastes so much like what you would order in a restaurant. I was even surprised at how good it turned out. Enjoy!