Creamy Coconut Custard Pie

Instructions

step 1 In a saucepan over medium heat, whisk together milk, heavy cream, sugar, cornstarch, and salt.
step 2 Cook the mixture, stirring constantly, until it begins to thicken.
step 3 In a separate bowl, whisk egg yolks.
step 4 Slowly add a small amount of the hot mixture to the egg yolks to temper them.
step 5 Pour the tempered yolks back into the saucepan and continue cooking until thick and creamy.
step 6 Remove from heat and stir in butter, vanilla extract, and coconut extract.
step 7 Fold in shredded coconut.
step 8 Pour the custard into the prepared crust and smooth the top.
step 9 Refrigerate for at least 4 hours or until fully set.
step 10 Sprinkle toasted coconut flakes over the top before serving.

Storage and Reheating Tips

Store covered in the refrigerator for up to 4 days. This pie is best served chilled and does not require reheating. Keep refrigerated until ready to serve for best texture and flavor.