Coconut Cream Pie

Crust:

1. Preheat oven to 350F and spray a 9-inch glass pie plate with cooking spray; set aside.
2. Place the pie crust (refrigerated store bought or homemade) in the pie plate and crimp the edges.
3. Place a piece of foil over the entire pie plate with enough overhang that you can add uncooked dry beans or pie weights into the center. Bake covered for 20 minutes.
4. Remove from the oven, remove the foil, and bake for 5 minutes uncovered or until the crust is lightly golden browned; set aside to cool completely.

Filling:

1. To a medium saucepan, add the sugar, cornstarch, salt, and whisk to combine.
2. Add the coconut milk, Malibu Rum, and cook over medium heat whisking constantly until thickened; remove the saucepan from the heat and set aside.
3. To a large bowl, add the egg yolks, and beat lightly.
4. Add 1 tablespoon of the sugar mixture to the egg yolks, whisking constantly to keep the yolks from cooking. 
5. Repeat the process two more times until the yolk mixture is nicely warmed (this process is known as tempering the egg yolks).
6. Now add your tempered egg yolks back into the sugar mixture in the saucepan while whisking constantly.
7. Cook for 1 minute over medium heat while whisking constantly; remove saucepan from the heat.
8. Add 1 tablespoon of butter and allow it to melt, while whisking constantly.
9. Add 1 more tablespoon of butter and allow it to melt, while whisking constantly.
10. Add the final tablespoon of butter and allow it to melt, while whisking constantly.
11. Add the coconut extract and whisk to combine.
12. Add the shredded coconut and whisk to combine.
13. Pour the mixture into a bowl, cover with plastic wrap, and place in the fridge to chill for at least 20 minutes.
14. After the filling has chilled, pour it into the cooled crust, smooth with a spatula, cover with plastic wrap, and place in the fridge to chill for at least 1 hour.

Topping:

1. Preheat broiler to 500F or to High.
2. Add the shredded coconut to a sheet pan and place under the broiler for 2 to 3 minutes, removing it to stir the coconut after 1 minute.**
3. To a large mixing bowl, add the heavy cream and whip with a handheld electric mixer using the whisk attachment (or stand mixer with whisk attachment) until soft peaks begin to form.
4. Add the confectioners' sugar slowly while whipping, and then add the coconut extract while whipping.
5. When the filling has been refrigerated for at least one hour, spoon the whipped topping*** over the filling.
6. Refrigerate for at least 1 more hour.****
7. Sprinkle with the cooled toasted coconut before serving. Pie will keep airtight in the fridge for up to 3 days.