Prepare the pie crust: Roll out a pre-made or homemade pie crust and press it into a pie dish. Bake the crust according to the recipe instructions until golden brown.
Make the coconut custard filling: In a saucepan, combine coconut milk, sugar, cornstarch, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in beaten egg yolks and vanilla extract.
Assemble the pie: Pour the hot coconut custard into the pre-baked pie crust. Smooth the top and refrigerate the pie for at least 4 hours, or until the filling is set.
Top the pie: Once the pie is set, top it with a layer of whipped cream and sprinkle with toasted coconut flakes.
Chill and serve: Refrigerate the pie for an additional 30 minutes to allow the whipped cream to set. Slice and serve the Coconut Cream Pie chilled, enjoying the perfect balance of creamy, coconut-infused goodness.

Berry Trifles