Tropical Coconut Cream Pie

1.Preheat your oven to 350°F (175°C).

2.In a medium saucepan, combine the shredded coconut, granulated sugar, cornstarch, and salt. Mix well.

3.Gradually whisk in the whole milk until smooth. Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble, about 5-7 minutes.

4.In a small bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot coconut mixture to the egg yolks to temper them, then whisk the egg yolk mixture back into the saucepan.

5.Continue to cook for another 2-3 minutes, stirring constantly until thickened. Remove from heat and stir in the butter and vanilla extract until fully melted and combined.

6.Pour the coconut filling into the pre-baked pie crust, smoothing the top with a spatula. Let it cool to room temperature, then refrigerate for at least 2 hours to set.

7.In a mixing bowl, whip the heavy cream with the powdered sugar and coconut extract until soft peaks form.

8.Spread the whipped cream over the chilled coconut filling, decorating as desired with additional shredded coconut on top.

9.Slice and serve chilled, enjoying the tropical flavors of this delightful coconut cream pie.