Coconut Custard Pie Filling

Instructions

1. In a medium saucepan, heat the milk and cream over medium heat until steaming, about 5 minutes.
2. In a heatproof bowl, whisk the egg yolks, sugar, cornstarch, and salt until smooth.
3. Slowly whisk about half of the hot milk mixture into the yolks, then whisk everything back into the saucepan.
4. Cook over medium heat, whisking constantly, until the filling is very thick and bubbles steadily. Keep whisking for 1 minute more so it sets firmly and reaches at least 160°F.
5. Remove from the heat and whisk in the butter until smooth. Strain through a fine-mesh sieve if you see any lumps.
6. Let cool for 10 minutes, then fold in the shredded coconut.
7. Pour the filling into the crust and smooth the top.
8. Press plastic wrap directly onto the surface and refrigerate until cold and firm enough to slice, at least 4 hours or overnight.