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
3 eggs
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.