Coconut Cream Pie Recipe

Gradually pour the egg mixture into the boiling milk mixture, stirring constantly. Continue to cook for about 5 minutes until the mixture thickens to a custard-like consistency.
Finish the Filling:

Remove from heat, stir in the vanilla extract and sweetened, flaked coconut. Let the mixture stand for about 30 minutes to cool slightly.
Assemble the Pie:

Pour the cooled coconut cream mixture into the prepared pie crust. Refrigerate for at least 30 minutes, or until the filling is set.
Add the Whipped Cream:

Once set, spread the whipped cream over the top of the pie. Garnish with additional flaked coconut or chocolate shavings if desired.
Storage:

Store the pie in the refrigerator, covered, for up to 4 days. The flavors meld beautifully over time, making it even more delicious as the days go by.
Serve and Enjoy:
This Coconut Cream Pie brings a taste of the tropics right to your table. Its luxurious texture and rich flavor profile will make this a new favorite for all who try it. Enjoy this delightful treat and watch it disappear slice by slice!