Ingredients:
1 cup white sugar
1/2 cup all purpose flour
1/4 tsp salt
2 1/2 cup milk
4 egg yolks (save egg whites)
3 Tbs butter
1 tsp vanilla extract
1/2 tsp coconut extract
1 cup sweetened coconut flakes
1 premade store bought pie crust dough
1 9inch nonstick pie tin
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Step 1
Mold the pie crust dough into the 9 inch nonstick pie tin. Form the edges down how you like. Brush the rims of the crust with leftover eggwhites. Don't brush the inside where the filling goes. Then set aside.

Step 2
In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir with a whisk over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.

Step 3 (skip this step if there are no lumps)
Place a strainer over a clean mixing bowl. Pour the mixture through the strainer.

Step 4
Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat.

Step 5
Stir butter, vanilla, coconut extract and coconut flakes into the hot mixture. Pour the hot filling into the pie crust. Bake for about 10-12 minutes at 450F. Or however the pie crust box tells you.

Step 6
Take pie out of the oven and let it cool. Then refrigerate until set, about 4 hours. Then slap some Cool Whip on it and extra coconut flakes. Done!