Making this Coconut Cream Pie is a breeze if you follow a few simple steps. You’ll need a saucepan, a whisk, and a pre-baked pie crust.

1. Combine Dry Ingredients

In a medium saucepan, stir together:

• 2/3 cup sugar

• 1/3 cup cornstarch

• 2 tablespoons flour

• 1/4 teaspoon salt

2. Add Eggs and Milk

Crack the 3 eggs into the pan and stir until smooth and well blended. Slowly whisk in the 3 cups of milk until the mixture is fully combined.

3. Cook the Custard

Place the saucepan over medium heat. Stir constantly with a whisk, making sure to scrape the bottom and corners of the pan. This step requires patience—don’t turn the heat too high. The custard will begin to thicken and bubble.

Once it reaches a boil, continue to whisk and boil for 1 minute. This ensures the starches are fully cooked and your filling will set properly.

4. Finish with Flavor

Remove the pan from the heat. Stir in:

• 1 tablespoon butter

• 2 teaspoons vanilla extract

These ingredients add gloss, richness, and warmth to the filling.

5. Add the Coconut

Stir in 1 1/4 cups sweetened flaked coconut until evenly distributed. The filling should now be thick, creamy, and speckled with coconut.

6. Fill the Pie Shell

Pour the hot filling into your pre-baked 9-inch pie crust. Smooth the top with a spatula.

7. Cover and Chill

Place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate for 6 to 8 hours, or until the pie is fully set.