At every diner by the cash register is the dessert rack. On that rack is the coconut cream pie. This is my take on that classic. I hope you like it.
1 shortbread pie crust
1 stick butter at room temperature
1 1/2 cups sugar
1 cup coconut milk
1 cup shredded coconut
1 teaspoon coconut extract
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons flour
1 tablespoon coconut flakes
Preheat oven to 350.
Mix butter, sugar, and eggs until mixed.
Add vanilla and coconut extract and mix.
Add flour and mix for 2 minutes.
Add 1/2 cup coconut milk and mix.
Add second1/2 cup of coconut milk.
Add coconut flakes.
Pour in pie shell.
Top with coconut.
Bake for 40-50 minutes until custard is set.