Preparation

Step 1

Pour milk into a pot, add the vanilla, and place over medium heat. Remove from heat before it boils and let stand for 10-15 minutes.

Step 2

Add sugar, cornstarch, and salt to a medium pot. Whisk to combine, then pour in the milk mixture through a strainer/colander and whisk again to remove any clumps. Place on high heat and whisk continuously until thickened (~5 minutes).

Step 3

Once the mixture has thickened reduce heat to medium and continue stirring for an additional ~5 minutes, then remove from heat.

Step 4

Slowly drizzle in a cup of the hot milk mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for ~2 minutes of whisking over heat.

Step 5

Transfer to a large bowl, add the vanilla and butter, and stir until the butter is melted completely.

Step 6

Cover the surface with plastic wrap and chill to room temperature.

Step 7

Pour the filling into a prepared pie shell. Smooth out the mix and refrigerate for at least 4 hours.

Step 8

Sprinkle coconut over the pie, top with whip cream (optional), serve, and enjoy!