Straight from the cook’s mouth:“Joe is my brother-in-law and a connoisseur of New Jersey diner desserts. He says that this is the best he’s ever had, and I believe him.” With a glowing endorsement like that, we think this Coconut Cream Pie is a “must-try.”

For Crust:

Instructions

The Almond Crumb Crust goes great with this filling. Prepare and prebake the crust as directed. Set aside.

For Filling:

Ingredients1/2 cup sugar3-1/2 tablespoons cornstarch1/8 teaspoon salt2 cups whole milk3 large egg yolks2 tablespoons unsalted butter, cut into ½-inch pieces1 teaspoon vanilla extract1/2 teaspoon coconut extract1 cup sweetened flaked coconut

Instructions

1. Whisk the sugar, cornstarch, and salt together in a medium-size heavy saucepan, preferably nonstick. Whisk in the milk and yolks. Place over medium heat and cook, whisking until the mixture thickens and starts to boil—about 5 to 7 minutes. Remove from the heat and whisk in the butter, one piece at a time. Whisk in the vanilla, coconut extract, and coconut.
2. Pour the filling into the pie shell and smooth the top with a spoon. Place a piece of plastic wrap over the filling and smooth with your fingers to remove any air gaps. (The plastic keeps a “skin” from forming.) Transfer the pie to a rack and cool thoroughly. Refrigerate overnight.

For Topping:

Ingredients1/2 cup sweetened flaked coconut3/4 cup cold heavy cream or whipping cream3 tablespoons sifted confectioners’ sugar1/2 teaspoon vanilla extract

Instructions

1. Put the coconut into a skillet over moderate heat and toast, stirring constantly, for 3 to 5 minutes, or until golden brown. Immediately transfer to a plate.
2. About 10 minutes before you plan to serve the pie, chill a bowl and your electric mixer’s beaters for 5 minutes. Beat the cream until it holds soft peaks, then beat in the confectioners’ sugar. Add the vanilla and beat until the cream is stiff but not grainy.
3. Spread the cream over the pie and sprinkle with toasted coconut.