Description
A classic dessert with a creamy, rich custard filling and sweet shredded coconut baked into a flaky pie crust—perfect for coconut lovers.
Ingredients
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1 unbaked 9-inch pie crust
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3 large eggs
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1 cup granulated sugar
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1/2 cup unsalted butter, melted
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1/2 cup all-purpose flour
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1 cup whole milk
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1 teaspoon vanilla extract
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1 1/2 cups sweetened shredded coconut
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1/4 teaspoon salt
Instructions
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Preheat oven to 350°F (175°C).
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In a large bowl, whisk together eggs and sugar until well combined.
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Add melted butter, flour, milk, vanilla extract, and salt. Mix until smooth.
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Stir in shredded coconut.
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Pour the mixture into the unbaked pie crust.
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Bake for 45–50 minutes, or until the center is set and the top is golden brown.
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Let cool completely on a wire rack before slicing.
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Refrigerate leftovers and serve chilled or at room temperature.
Notes
Lightly toast the coconut for deeper flavor before mixing in.
Use a deep-dish pie crust if using more coconut or extra filling.
Cover crust edges with foil if browning too quickly.