Method

• In a medium saucepan, combine the 3 cups of whole milk and the 14.6-ounce box of cook & serve vanilla pudding mix. Whisk the mixture over medium heat until it begins to thicken and bubble, stirring constantly. This should take about 5-7 minutes. Once thickened, remove from heat and stir in the 1 teaspoon of vanilla extract and 1 cup of the coconut flakes. Set aside to cool.
• In a large mixing bowl, pour the 2 cups of heavy cream and add the 2 tablespoons of sugar. Using an electric mixer, whip on medium-high speed until soft peaks form. Be careful not to over-whip; you want a light and fluffy consistency.
• Once the pudding has cooled, gently fold in the remaining 1 cup of coconut flakes into the pudding mixture. Then, fold in half of the whipped cream until just combined. This will create a light and airy filling for your pie.
• Place one of the baked pie shells on a serving platter. Pour the coconut pudding mixture into the shell, smoothing it out evenly. Top with the remaining whipped cream, spreading it into an even layer.
• Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight if you have the time. This allows the flavors to meld and the pie to set properly. Serve chilled, garnished with extra coconut flakes if desired.