I believed my grandmother’s recipe was gone forever, but I discovered it! It tastes even better than I recall.

1 pre-baked 9-inch pie crust
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup coconut milk
4 large egg yolks
1/3 cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

In a medium saucepan, whisk together the sugar, cornstarch, and salt.

Gradually whisk in the whole milk and coconut milk until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.

Reduce heat to low and continue to cook for 2 more minutes, stirring constantly.

Remove from heat and whisk a small amount of the hot mixture into the egg yolks to temper them.

Gradually whisk the tempered egg yolks back into the saucepan.

Return the saucepan to medium heat and cook for 2 more minutes, stirring constantly.

Remove from heat and stir in the lemon juice, lemon zest, butter, and vanilla extract until smooth.

Pour the filling into the pre-baked pie crust and smooth the top.

Refrigerate the pie for at least 4 hours or until set.

Preheat the oven to 350°F (175°C). Spread the shredded coconut on a baking sheet.

Toast the coconut in the oven for 5-7 minutes, stirring occasionally, until golden brown.

Allow the toasted coconut to cool before sprinkling it over the chilled pie.

For a gluten-free version, use a gluten-free pie crust. You can also add a layer of whipped cream on top of the pie before adding the toasted coconut for extra creaminess. If you prefer a more pronounced coconut flavor, substitute some of the whole milk with additional coconut milk. For a touch of elegance, garnish the pie with thin lemon slices or a sprinkle of lemon zest before serving.