Directions:

• Step 1: Prepare the Pie Crust. Begin with your pre-baked pie crust. If you haven’t already, follow my recipe to blind bake the crust until it’s golden and fully cooked. Allow it to cool completely before filling.
• Step 2: Toast the Coconut. In a dry skillet over medium heat, toast the shredded sweetened coconut until golden brown, stirring frequently. Once toasted, remove from heat and set aside to cool.
• Step 3: Make the Coconut Filling. In a medium saucepan, whisk together the egg yolks, cornstarch, granulated sugar, and salt. Gradually whisk in the whole milk and the unsweetened coconut milk until smooth.
• Step 4: Cook the Filling. Place the saucepan over medium heat. Stir constantly until the mixture thickens and bubbles, about 5-7 minutes. Once thick, remove from heat and stir in the unsalted butter, vanilla extract, and coconut extract until fully combined.
• Step 5: Add the Toasted Coconut. Gently fold in the toasted coconut into the filling mixture. Pour the filling into the cooled pie crust, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
• Step 6: Prepare the Whipped Cream Topping. In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream until soft peaks form.
• Step 7: Assemble the Pie. Once the filling has set, spread the whipped cream evenly over the top of the pie, creating swirls. Optionally, sprinkle additional toasted coconut on top.
• Step 8: Chill and Serve. Chill the assembled pie in the refrigerator for an additional hour before serving. When ready to serve, slice and enjoy!