• Blind-bake pie crust and allow to cool for at least 15 minutes prior to filling with custard.

Make the Custard

• Heat flour, sugar, and salt on the stove on low while whisking together milk and egg yolks in a large bowl.
• Slowly pour the milk and egg yolk mixture into the sugar/flour mixture while whisking. Turn the heat up to medium-low once everything is whisked together.
• Bring the custard to a boil, whisking the whole time. Allow the custard to boil for 1 minute. Then add the butter and coconut. Continue whisking for 1 more minute.
• Remove the custard filling from heat and whisk in the vanilla. Pour the coconut custard into the baked pie shell and cover it with plastic wrap. The wrap should be touching the custard. Place the pie in the fridge to set for at least 6 hours.

Topping

• Use a hand mixer, stand mixer, or food processor to whip the cream. Slowly pour in vanilla and sugar until you see soft peaks.
• Toast a handful of coconut flakes in a saucepan on low until golden brown.
• Once the custard has set, remove the plastic wrap and top with whipped cream. Sprinkle toasted coconut over top. Serve or store in the fridge for 4+ days.