Whisk Dry Ingredients & Yolks: In a medium saucepan off heat, whisk together 3/4 cup sugar, 1/3 cup cornstarch, and 1/4 tsp salt. In a small bowl, whisk 4 egg yolks, 2 cups whole milk, and 1 cup canned coconut milk together until combined, then whisk into the saucepan dry ingredients. 🥛🥚
Cook Until Thickened: Set saucepan over medium heat. Cook, whisking constantly, for 7 to 10 minutes as the mixture comes to a boil and thickens into a rich, glossy pudding. Boil for 1 full minute while whisking continuously. ⏲️
Finish the Custard: Remove from heat. Whisk in 2 tbsp butter, 1 tsp vanilla extract, 1/2 tsp coconut extract, and 1 cup of sweetened shredded coconut until smooth and fully combined. 🥥🧈
Fill & Chill: Pour the hot coconut custard directly into your pre-baked pie crust, smoothing the top with a spatula. Press a sheet of plastic wrap directly onto the surface of the warm custard (to prevent a skin from forming). Refrigerate for at least 4 hours until completely chilled and set. 🧊🥧
Toast Coconut Topping: In a dry skillet over medium-low heat, stir 1/2 cup shredded coconut for 3 to 5 minutes until light golden brown. Transfer to a plate to cool completely. 🥥✨
Whip Cream & Assemble: In a cold bowl, beat 1.5 cups heavy cream, 1/3 cup powdered sugar, and 1/2 tsp vanilla extract on high speed until stiff peaks form. Spread or pipe the whipped cream over the chilled pie. Top generously with toasted coconut flakes! ☁️
Slice & Serve: Cut into slices and serve cold right from the fridge! 🍽️✨
