Place pie crust in a pie dish and crimp edges as desired.
2. Make the Custard:
In a bowl, whisk eggs until smooth.
Add sugar, salt, milk, cream, and vanilla; whisk until fully combined.
Stir in shredded coconut.
3. Assemble and Bake:
Pour mixture into prepared pie crust.
Bake 45–50 minutes, until center is just set but still slightly jiggly.
If crust edges brown too quickly, cover with foil.
4. Cool:
Let pie cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
🥄 Tips:
Use toasted coconut for a richer, nuttier flavor (toast in a dry skillet or oven until golden).
For an extra creamy pie, replace half of the milk with coconut milk.
Serve with whipped cream and a sprinkle of extra toasted coconut for a pretty finish.
Would you like me to give you a no-bake coconut custard pie version (with a graham cracker crust and stovetop custard) that sets in the fridge — perfect for summer?
