Toasted Coconut Cream Pie

Bake a whole pastry/pie crust – if you use store bought bake according to package instructions. At 2 minutes before it’s finished baking, remove it from oven and top it with the chopped white chocolate. Return the crust to the oven and allow the chocolate to melt, about 2 minutes longer. Remove crust from oven and spread the chocolate on the bottom and up the sides of the pastry shell.

To prepare the filling mix together the sugar, salt, cornstarch, and flour in a saucepan. Gradually stir in the milk. Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil 1 minutes and remove from heat. Slowly stir half of the hot mixture into 3 egg yolks, that have been placed in a heatproof bowl and slightly beaten. Then blend the egg mixture back into the saucepan. Boil 1 minute more, stirring constantly. Remove from heat and blend in 1 tablespoon butter and 1 1/2 teaspoons of vanilla.

Pour the filling into the baked pie shell. Chill thoroughly (about 2 hours). Prepare whipped topping.

Combine 2 cups heavy cream, 1/4 cup sifted powdered sugar and 1 teaspoon vanilla extract. Beat on high until stiff. Reserve 2 cups of the mixture in a pastry bag with a large star tip. Frost the pie with the remaining topping. Pipe a border around the pie using the topping that you put into the pastry bag. Then sprinkle the toasted coconut over center of pie. Chill.