Coconut Cream Pie Recipe

Toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, until golden brown.

In a heavy-bottomed saucepan, whisk together the milk, cornstarch, sugar, salt, and egg yolks.

Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.

Remove the mixture from heat and stir in the vanilla extract, toasted coconut, and butter until the butter is melted.

Pour the filling into the pre-baked pie shell and smooth the top with a spatula.

Allow the pie to cool to room temperature, then chill in the refrigerator for at least 2 hours to set.

Serve the pie chilled, topped with whipped cream if desired.