• Bake the crust in a 9 inch pie pan according to directions. Cool

Coconut Cream

• Add the egg yolks, vanilla extract, and cornstarch into a small bowl and mix together with a whisk. Set aside.
• In a sauce pan, pour in the cream, milk, coconut milk, salt an sugar and whisk on medium heat. Continue to stir the mixture occasionally and bring to a boil.
• Reduce the temperature to low heat and continue to boil for 2 minutes.
• Remove about 1/2 cup of the cream mixture and slowly pout into the egg mixture, while whisking quickly.
• Slowly pour the cream and egg mixture into the sauce pan (continue low heat) while whisking vigorously. Stir for about 2 minutes until thick.
• Remove pan from heat and add the butter and shredded coconut, mixing well. Cool mixture and pour into crust. Cover and refrigerate for about 2 hours until completely cooled.

Whipped Cream Topping

• Into a chilled bowl, add the whipping cream, sugar and vanilla extract. Whip for about 4 - 5 minutes until peaks are formed. Spread on the cooled coconut filling. Top with toasted coconut*. Keep refrigerated until serving.