• ¾ cup sugar
  • ⅓ cup all-purpose flour
  • 2 whole eggs
  • 4 egg yolks
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 ½ cups shredded coconut

Stir together sugar, flour, eggs and milk in a saucepan and cook over medium heat, whisking constantly for about 10 minutes.  The consistency should be thick, like pudding.  It will begin to bubble (but do not boil).  Remove from heat and stir in vanilla and coconut extract, then the shredded coconut.  Pour into pie crust.  Chill for at least four hours.

**If you want to put a meringue topping on this, beat 4 egg whites until they are foamy, then slowly add about ½ cup of sugar, beating until stiff peaks form.  Spread over the entire pie, sealing all edges, and bake at 350 for 10 to 14 minutes.  Allow to cool completely before refrigerating.  I am a bigger fan of homemade whipped cream, which is what I serve with this pie.