Ingredients
For Pie: 1 Pre-made deep-dish store-bought pie crust. 1/4 Cup Unsalted Butter 3 1/4 Cups Milk 3 Eggs – Room Temperature 1 2/3 cups Sugar 1/2 Cup Cornstarch 1 1/2 tsp Vanilla 2 cups CoconutFor Cream Topping: 2 Cups Heavy Cream 1/3 Sugar Toasted Coconut
Directions
Bake pie crust according to package directions.
Bring Butter and Milk to a boil in saucepan.
In a stand mixture, beat eggs, sugar and cornstarch together for a couple of minutes.
Reduce speed and slowly add the hot mixture to mixing bowl and beat once all has been added.
Once combined, add mixture back to saucepan. Cook on medium/medium low until mixture thickens. This will take several minutes.
Once thickened, stir in Vanilla.
Refrigerate mixture for 2 hours in covered bowl.
Prepare cream topping by beathing heavy cream and sugar to form stiff peaks.
Toast desired amount of Coconut for topping.
Once mixture is cooled, stir in 2 cups of Coconut.
Add mixture to prepared, cooled pie crust.
Top with Cream Topping
Add Toasted Coconut and refrigerate before serving.
Eats and Neats 
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