Take your taste buds on a vacation with this decadent coconut cream pie.
In a bowl, whisk your egg yolks, sugar, cornstarch, and salt until well combined. The mixture will resemble coarse crumbs.
In a medium-sized saucepan, heat your milk, coconut milk, and vanilla together until just warm. Once simmering, add a ladleful of this into the eggs while constantly whisking slowly. Pour the egg mixture into the saucepan, whisking to incorporate. The mixture will thicken as it cooks.
In a large bowl, strain the custard through a fine mesh strainer. Add butter and whisk. Cover with plastic wrap. Cool in fridge completely.
Time to make the whipped cream!: In a medium bowl, add heavy cream, vanilla, and sugar. Whip until stiff peaks form.
Put it together: Fill cooked pie crust with coconut custard; spread to make an even layer. Transfer to the fridge and chill for 2 hours.
Top with whipped cream topping and sprinkle toasted coconut.
Serve and enjoy!