Coconut Cream Pie

yield 2-9" pies

Ingredients:  

Pie shell, baked                       2, 9-in. shells 

(see basic pie dough formula)
Cornstarch                          3 oz.
Whole Milk                 2 lbs.,4 oz. 

Eggs, whole                        8 oz. 

Granulated Sugar                8 oz.
Butter, unsalted                   3 oz.
Vanilla Extract                     1 oz.

Flake coconut                      6 oz.

Method of Preparation:
1) Gather all the ingredients and equipment.
2) Scale ingredients.
3) In a bowl, mix the cornstarch and a small amount of milk to make a slurry.
4) Combine the eggs and yolks and add to the slurry.
5) In a heavy-bottomed pot, boil the remaining milk and granulated sugar.
6) Temper the boiling mixture and the slurry and return to the heat.
7) Bring mixture to a boil and allow to thicken.
8) Remove from the heat and stir in the butter, vanilla extract, and toasted coconut flakes.
9) Place the filling in the prepared pie shells.
10) Refrigerate until needed.
11) Garnish as desired.