Dessert Recipe

Preparation

1. 1

   Prepare the Pie Crust

   Preheat the oven to 350°F (175°C). Place the pie crust in a pie dish and bake according to package instructions until golden brown. Allow to cool.

2. 2

   Make the Coconut Filling

   In a medium saucepan over medium heat, combine the sugar, cornstarch, and milk. Whisk until smooth and bring to a gentle boil.

3. 3

   Add Egg Yolks

   In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them. Then, add the egg mixture back to the saucepan.

4. 4

   Thicken the Filling

   Continue to cook the mixture, stirring constantly, until it thickens, about 5 minutes. Remove from heat and stir in the shredded coconut and vanilla extract.

5. 5

   Assemble the Pie

   Pour the coconut filling into the cooled pie crust and smooth the top. Refrigerate for at least 4 hours or until set.

6. 6

   Serve the Pie

   Before serving, top the pie with whipped cream and drizzle with chocolate sauce. Serve chilled.