Begin by blind baking a 9 inch pie crust according to the recipe or package’s directions. Set aside.

Add the milk, eggs, granulated sugar, cornstarch and salt to a blender. Blend until completely combined.

Once blended, pour the mixture into a cold pot.

Place the pot on the stove and begin to heat the mixture, while constantly stirring, over medium low heat.

Stir until the mixture is bubbling and the pudding thickens. Continue heating until you can scrape a silicone spatula down the center of the pan and the pudding comes back together leaving a line where the silicone spatula was.

At that point, remove the pudding from the heat and stir in the vanilla extract, coconut flavoring, and butter until fully combined.

Pour the completed mixture into the prepared pie crust. Cover with plastic wrap, making sure that the plastic wrap touches all parts of the top of the pudding and then place in the fridge to set for 5 hours or overnight.

Once set, make the whipped cream by whipping the heavy whipping cream, powdered sugar and clear vanilla together in a stand mixer or with an electric hand mixer until thickened and stiff peaks form.

Pipe or spread onto the chilled pie and top with toasted coconut flakes.

To toast the coconut, bake at 350°F for 10-12 minutes, stirring every 2 minutes until golden brown.