INGREDIENTS
9
inch pie shell (baked and cooled - I like the pate sucree)
4
egg yolks (beaten lightly)
1/3 cup
cornstarch
3/4
granulated sugar
1/2 tsp
salt
1 1/2 cups
whole milk
14 oz
coconut milk
2 tsp
vanilla
3 tbsp
butter
1 cup
shredded coconut
1/2 cup
sweetened coconut shredded in a food processor
8 oz
stabilized whipped cream (optional topping)