Coconut Cream Pie

Pour the hot coconut cream filling into the pre-baked pie crust, spreading it evenly with a spatula.
Cover the surface of the filling with plastic wrap, pressing it gently to prevent a skin from forming as it cools.
Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Garnish and Serve:

Before serving, remove the plastic wrap from the pie.
Sprinkle the toasted shredded coconut evenly over the top of the pie.
Optional: Add a layer of whipped cream over the coconut for an extra touch of indulgence.
Slice and serve cold.
Enjoy your homemade Coconut Cream Pie!