Coconut Milk Cream Pie

1 baked 9-inch pie shell
3/4 C sugar
1 2/3 C unsweetened coconut milk, give the can a good shake.
1 1/2 C whole milk
1/4 C cornstarch
6 egg yolks
1/4 tsp salt
1 cup flaked unsweetened coconut
2 tsp vanilla extract
2 T butter

This can all be done in a saucepan over medium heat but I like the non-scorch proof method of a microwave. In a large measuring cup or another large glass microwave safe bowl, combine the sugar, and the coconut milk. In a small bowl, combine the cornstarch with the milk until no lumps remain. Add to the coconut milk and sugar mixture. Put into microwave and heat on high speed for two minutes at a time, then stirring and continuing until it is bubbly. Put the egg yolks into a small bowl, and add a little bit of the hot milk, stir, and add a little bit more of the hot milk, continue stirring vigorously. This will keep the egg yolks from becoming scrambled eggs. Pour the egg mixture back into the large bowl with the remaining hot milk mixture. Heat again in the microwave until thickened and bubbly. Total time is usually around ten minutes for me. Add the vanilla and the coconut and the butter and stir until combined. Pour the hot filling into the cooled pie shell and cover with plastic wrap. Chill the pie completely for a few hours and then dollop the whipped cream on. If you want toasted coconut for garnish, put a little coconut on foil and put into the oven at 325 degrees until lightly toasted.