1. Old-Fashioned Coconut Cream Pie 2. Classic Creamy Coconut Pie 3. Ingredients: 1 (9-inch) pie crust, baked 1 1/2 cups whole milk 1 1/2 cups coconut milk 3/4 cup granulated sugar 1/4 teaspoon salt 1/4 cup cornstarch 5 large egg yolks 2 tablespoons unsalted butter 1 teaspoon vanilla extract 1 1/2 cups sweetened shredded coconut, divided Whipped cream (optional, for topping) Directions: In a medium saucepan, combine the whole milk, coconut milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling. In a small bowl, whisk together the cornstarch and egg yolks until smooth. Slowly whisk about 1 cup of the hot milk mixture into the egg yolks to temper them, then gradually whisk the egg yolk mixture back into the saucepan. Continue cooking the mixture over medium heat, stirring constantly, until it thickens and begins to boil. This should take about 5-7 minutes. Remove the saucepan from heat and stir in the butter, vanilla extract, and 1 cup of the shredded coconut. Pour the filling into the baked pie crust and smooth the top with a spatula. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours, or until fully set. Before serving, top the pie with whipped cream and sprinkle the remaining shredded coconut on top for garnish.