– Remove the mixture from heat.
– Stir in the vanilla extract and flaked coconut.
– Let the mixture stand for 30 minutes to cool slightly.
5. Assemble Pie:
– Pour the coconut mixture into the cooled pie crust.
– Cover the pie with plastic wrap, placing the wrap directly on the surface of the filling to prevent a skin from forming.
– Chill in the refrigerator for at least 30 minutes, or until set.
6. Finish and Serve:
– Remove the plastic wrap.
– Spread the whipped cream evenly over the top of the pie.
Serve and enjoy this delightful coconut cream pie!
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