Preheat to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp the edges.
2️⃣ Mix the custard
In a large bowl, whisk eggs until lightly beaten.
Add sugar, flour, salt, milk, cream, and vanilla; whisk until smooth.
Stir in shredded coconut.
3️⃣ Fill and bake
Pour the filling into the unbaked pie shell.
Bake for 45–55 minutes, or until the center is just set and a knife inserted near the center comes out clean.
The top should be lightly golden and the coconut slightly toasted.
4️⃣ Cool and serve
Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours before slicing. Serve chilled or at room temperature — both are heavenly! 😋
💡 Ashley’s Tips
Add a sprinkle of toasted coconut on top before serving for a pretty finish.
If you love extra creaminess, swap ¼ cup of milk for coconut milk! 🥥
Serve with whipped cream or a scoop of vanilla ice cream for that perfect Southern-style touch. 🍦
Would you like me to give you a no-bake coconut custard pie version too, Ashley? It’s creamy, cool, and perfect when you don’t want to turn on the oven!
