Step 1

Preheat the oven to 350 degrees and add the pie crust to a well-greased pie pan. Bake the crust for 10-12 minutes until the edges are lightly browned. Let the crust cool.

Step 2

Place the coconut flakes on a baking sheet and cook until toasted. Remove and let cool.

Step 3

Add the flour, sugar, whole milk, heavy whipping cream, and salt to a saucepan over medium heat on the stove. Cook until the mixture thickens well.

Step 4

Remove the mixture from the heat, and add a bit of it to the eggs, whisking continuously.

Step 5

Add the tempered eggs to the filling mixture and whisk to combine.

Step 6

Stir ¾ of the toasted coconut and the vanilla, and stir to combine.

Step 7

Pour the filling mixture into the prebaked pie crust and allow to cool.

Step 8

Place the pie into the fridge to set for 3-4 hours.

Step 9

Add the whipped topping to the chilled pie, and sprinkle the remaining toasted coconut on top before serving.