Decadent Coconut Cream Pie

Combine sugar, flour, and salt in a medium-sized saucepan over medium heat; stir gently to mix. Gradually pour milk into the saucepan, continuing to cook and stir until the mixture thickens and starts to bubble. Lower the heat to a low setting and cook for an additional 2 minutes, keeping the mixture at a simmer. Remove the saucepan from the heat source.

Transfer the mixture to a clean, dry mixing bowl and cover it with a strainer. Set the strainer aside for now.

In a separate bowl, beat the egg yolks lightly with a fork. Gradually pour 1 cup of the hot custard mixture into the egg yolks, whisking continuously to prevent lumps. Return the egg yolk mixture to the saucepan and bring the entire mixture to a gentle boil, stirring constantly. Cook for 2 minutes before removing the saucepan from the heat source.

Immediately pour the custard mixture through the strainer into a separate container.

Stir in butter, vanilla extract, and shredded coconut into the hot mixture until well combined. Pour the warm filling into a pre-baked pie crust. Refrigerate the pie until it is set, approximately 4 hours.