COCONUT DREAM PIE WITH WHIPPED CREAM

1 (9-inch) pie crust, baked and cooled
FOR THE FILLING:
2/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup canned unsweetened coconut milk
1 1/2 cups whole milk
4 large egg yolks
3 tablespoons unsalted butter, cut into tablespoons
2 teaspoons vanilla extract
1 1/2 cups sweetened shredded coconut, toasted (divided use)
FOR THE WHIPPED CREAM TOPPING:
1 1/2 cups heavy (whipping) cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Freshly grated nutmeg, for garnish

TO MAKE THE FILLING:
In a medium saucepan, stir together the sugar, cornstarch, and salt until well combined. Gradually whisk in 1/4 cup of the coconut milk to form a smooth paste. Whisk in the remaining coconut milk and the whole milk. Place over medium heat and bring to a slow boil, whisking constantly. Remove the pan from the heat.

In a medium bowl, whisk the egg yolks until smooth. Whisk about 1/ 2 cup of the hot coconut mixture into the yolks, then add the yolk mixture to the saucepan. Raise the heat to medium-high and bring to a boil, whisking constantly. Continue to boil, whisking constantly, for 1 minute, or until very thick.

Remove from the heat, scrape the bottom of the pan with a spatula, and whisk until smooth. Whisk in the butter pieces until melted. Whisk in the vanilla and 1 1/4 cups of the toasted coconut (reserve the remaining 1/4 cup toasted coconut for garnish).

Spoon the warm filling into the pie crust and press a piece of plastic wrap directly on its surface. Refrigerate the pie for at least 4 hours, or until thoroughly chilled.

TO MAKE THE WHIPPED CREAM TOPPING:
In an electric mixer, using the whisk attachment or beaters, beat the cream on medium-low speed for 30 seconds. Increase the speed to medium-high and add the confectioners' sugar and vanilla. Beat until the cream forms soft peaks.

Remove the plastic wrap. Spread the whipped cream over the chilled pie and, using a rubber spatula, sweep it into dramatic swirls. Sprinkle with the nutmeg and the reserved toasted coconut. Serve immediately or refrigerate until ready to serve.

Makes 1 (9-inch) pie
Source: Diner Desserts by Tish Boyle