A delightful Easter Coconut Cream Pie featuring a flaky crust, creamy coconut filling, and fluffy whipped topping—perfect for spring celebrations.

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Preheat the oven and bake the pie crust according to package or recipe instructions. Let it cool completely.
In a medium saucepan, combine sugar, flour, and salt. Gradually whisk in milk until smooth.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for 1 minute.
In a separate bowl, lightly beat the egg yolks. Gradually add about 1/2 cup of the hot mixture into the yolks, whisking constantly.
Return egg yolk mixture to the saucepan and continue cooking for 2 more minutes, stirring constantly.
Remove from heat and stir in butter, vanilla, and shredded coconut. Mix until smooth.
Pour the coconut filling into the cooled pie crust. Smooth the top and chill in the refrigerator for at least 4 hours.
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread whipped cream over the chilled pie and garnish with toasted coconut flakes.
Keep refrigerated until ready to serve.

You can toast the coconut flakes in a dry skillet over medium heat until golden brown.
Make the pie a day ahead for best results and easier serving.
Use full-fat milk and cream for a richer texture.