Coconut Cream Pie with a Girl Scout Cookie Shortbread Crust Recipe
Whisk the egg yolks and cornstarch together. Set aside.
Combine coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat.
In a slow and steady stream, pour 1/2 cup of milk mixture into the yolk mixture while whisking constantly being careful not to scramble the eggs. Return the egg yolk mixture into the pot and whisk thoroughly.
Whisk for an additional 90 seconds until pudding becomes thick. Remove from heat and stir in the coconut, butter, and vanilla.
Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight.
Top with whipped cream and toasted coconut and serve.