• Bake your pie shell set aside per its instructions.
• Separate your egg yolks and whites, reserving whites for meringue, if desired.
• Beat egg yolks, sugar, vanilla, and coconut extract together.
• Add in your flour and mix until incorporated.
• Add in your milk to your pie mixture and move to a medium-large saucepan.
• Stir mixture continually over medium heat.
• Once the mixture has reached a boil, boil the filling for 3-4 minutes.
• Add in your butter at the end, if desired, and coconut flakes reserving a few tablespoons to add to your topping.
• Pour into your baked pie crust.

If Using Meringue Topping

• If making a meringue topping, continue with that recipe per its instructions, then add it to the of your warm pie and bake for 10-12 minutes.
• Let the pie come to room temperature then put in the fridge for 3-4 hours prior to serving.

If Using Whipped Cream Topping

• If making with a whipped cream topping, let the pie cool to room temp for about an hour, then transfer to the fridge to cool for 3 hours.
• Prepare whipped cream per it's instructions. Add whipped cream to the pie prior to serving.
• Enjoy!