Coconut Cream Pie

Name: Coconut Cream Pie
Yield: 8
Ingredients: '2 cups (1 3/4 sticks) unsalted butter, softened'; '6 tablespoons cornstarch'; '5 tablespoons all-purpose flour'; '4 large egg yolks'; '2 packages of ladyfingers'; '1/4 cup white wine vinegar'; '3/4 cup whole milk'; Cream Cheese Topping; '1 cup heavy cream, whipped to stiff peaks'; '2 cups shredded coconut'

1
'2 cups (1 3/4 sticks) unsalted butter, softened'
2
'6 tablespoons cornstarch'
3
'5 tablespoons all-purpose flour'
4
'4 large egg yolks'
5
'2 packages of ladyfingers'
6
'1/4 cup white wine vinegar'
7
'3/4 cup whole milk'
8
Cream Cheese Topping
9
'1 cup heavy cream, whipped to stiff peaks'
10
'2 cups shredded coconut'

Ingredients

1
'2 cups (1 3/4 sticks) unsalted butter, softened'
2
'6 tablespoons cornstarch'
3
'5 tablespoons all-purpose flour'
4
'4 large egg yolks'
5
'2 packages of ladyfingers'
6
'1/4 cup white wine vinegar'
7
'3/4 cup whole milk'
8
Cream Cheese Topping
9
'1 cup heavy cream, whipped to stiff peaks'
10
'2 cups shredded coconut'

Directions

1
Melt butter and sugar in a medium saucepan over low heat
2
Remove from heat and let cool slightly
3
In a separate bowl, whisk together flour and cornstarch
4
Add eggs yolks and whisk until smooth
5
Return the saucepan to the heat and cook, stirring constantly, until the mixture thickens
6
Remove from heat and stir in the heavy cream and vanilla extract
7
Strain the custard into a clean bowl and refrigerate for at least 2 hours
8
Mold the ladyfingers into the bottom of a 9-inch springform pan
9
Brush with some of the wine syrup, if using
10
Pour the chilled custard over the ladyfingers
11
Cream Cheese Topping
12
Beat the heavy cream until stiff peaks form
13
Spread over the cooled pie and sprinkle with shredded coconut
14
If desired, decorate with additional whipped cream or a sprinkle of cinnamon.