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Export 10 ingredients for grocery delivery
Step 1
Prepare pie crust according to blind-baking instructions of recipe.
Step 2
Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven for 8-10 minutes until coconut has just begun to turn brown.
Step 3
Set aside to cool.
Step 4
Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.
Step 5
Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.
Step 6
Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.
Step 7
Remove from heat and add butter, coconut, vanilla and salt.
Step 8
Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.
Step 9
Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
Step 10
When ready to serve, top with toasted coconut.
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