Creating the perfect Coconut Cream Pie involves several manageable steps. Follow this guide to achieve a delicious result:

1. Prepare the Crust: If using a pre-made crust, follow the package instructions. If homemade, roll out the dough, place it in a pie dish, and bake at 350°F (175°C) for 15–20 minutes. Allow it to cool completely.

2. Toast the Coconut: In a dry skillet over medium heat, toast the sweetened shredded coconut until golden brown. Transfer to a bowl and set aside.

3. Make the Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly add the milk, whisking to combine.

4. Cook the Mixture: Place the saucepan over medium heat, stirring continuously until it thickens and begins to bubble, about 5–7 minutes.

5. Combine with Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot mixture to the egg yolks a little at a time, whisking constantly to temper them.

6. Finish the Filling: Pour the egg yolk mixture back into the saucepan. Cook for an additional 2–3 minutes until thickened. Remove from heat and stir in the butter, vanilla extract, coconut extract, and half of the toasted coconut.

7. Fill the Crust: Pour the coconut filling into the cooled pie crust. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 1 hour.

8. Top with Whipped Cream: Once chilled, remove the pie from the refrigerator. Spread a generous layer of whipped cream over the top and sprinkle with the remaining toasted coconut.

9. Slice and Serve: Cut into slices and serve chilled. Enjoy the delightful flavors of your homemade Coconut Cream Pie!