This creamy and dreamy coconut custard pie is a delightful dessert that’s perfect for any occasion. The rich, coconutty filling is baked in a buttery pie crust, creating a classic combination that’s sure to please.

Ingredients:
Ingredient Quantity
Unbaked pie crust 1 (9-inch)
Sweetened shredded coconut 1 cup
Whole milk 1 cup
Heavy cream 1 cup
Large eggs 3
Granulated sugar ¾ cup
Vanilla extract 1 teaspoon
Salt ¼ teaspoon
Instructions:
Preheat Oven: Set your oven to 350°F (175°C).
Prepare Pie Crust: Place the unbaked pie crust in a 9-inch pie dish. Press and crimp the edges.
Toast Coconut (Optional): Spread coconut on a baking sheet and toast in the oven for 5-7 minutes, or until lightly golden.

Mix Filling: In a large bowl, whisk together milk, heavy cream, eggs, sugar, vanilla, and salt.

Combine Coconut and Filling: Stir in the toasted or untoasted coconut.
Pour into Crust: Pour the custard mixture into the prepared pie crust.
Bake: Place the pie in the preheated oven and bake for 45-50 minutes, or until set.
Cool: Let the pie cool completely on a wire rack.
Serve: Serve chilled, topped with whipped cream or extra coconut, if desired.