½ teaspoon all natural coconut extract or coconut flavoring (optional)
1 tablespoon butter
whipped cream : ¾ cup heavy cream, 1 teaspoon pure vanilla extract, 2 tablespoons powdered sugar.
Instructions
In a medium saucepan set over medium heat, bring the milk almost to a boil. Meanwhile, whisk sugar and egg yolks in a large glass bowl until pale yellow, smooth, and falling in ribbons. Whisk in corn starch until smooth.
Whisk in hot milk, a half cup at a time until mixture is warm to the touch. Pour entire mixture back into the saucepan and whisk constantly until pudding starts to get thick and bubbly.
Remove from heat and add in coconut, vanilla, coconut extract, and butter.
Pour into prepared pie shell. Refrigerate for at least 2 hours.
Place whipped cream in a large pastry bag fitted with a star tip and decorate.
Whipped Cream: Beat all ingredients together until stiff peaks form. Do not over beat.
Recipe by The 36th AVENUE at https://www.the36thavenue.com/coconut-cream-pie-recipe/