7. Remove the saucepan from the heat and stir in the vanilla extract. Let the filling cool for a few minutes.
8. Pour the coconut filling into the cooled pie crust and spread it evenly. Cover the pie with plastic wrap, making sure the plastic touches the surface of the filling to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours or overnight until it sets.
9. Once the pie is chilled and set, you can garnish it with whipped cream and toasted coconut, if desired. Slice and serve.
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My family loves this dish! Clean bowls all around!
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Love making a huge batch of this and freezing for later! Quick and easy meal!