Creamy Cocunut Pie

Welcome to today's episode of Daily Recipes. Today, we will be making a delicious and creamy Coconut Cream Pie. This classic dessert is perfect for any occasion, and the coconut filling is sure to be a crowd-pleaser. So, let's get started! Ingredients: 1 9-inch pie crust 1 cup (240 ml) of unsweetened shredded coconut 1 cup (240 ml) of whole milk 1 cup (240 ml) of heavy cream 3/4 cup (150 g) of granulated sugar 1/2 cup (60 g) of cornstarch 1/2 teaspoon of salt 4 large egg yolks 2 tablespoons of unsalted butter 1 teaspoon of vanilla extract Whipped cream and toasted coconut flakes for topping (optional) Instructions: Preheat your oven to 375°F (190°C). Bake the pie crust for 12-15 minutes or until lightly golden. Set aside to cool. In a medium saucepan, combine the shredded coconut, whole milk, and heavy cream. Bring the mixture to a simmer over medium heat, stirring occasionally. In a separate bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks to the mixture and whisk until smooth. Slowly pour the hot coconut mixture into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove the mixture from the heat and whisk in the butter and vanilla extract. Pour the coconut mixture into the pie crust and smooth out the top. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight. Before serving, top the pie with whipped cream and toasted coconut flakes (optional). That's it for today's episode of Daily Recipes. We hope you enjoyed making this delicious and creamy Coconut Cream Pie as much as we did. Don't forget to leave a review and let us know how it turned out for you. And as always, happy cooking!