Coconut Custard Pie Recipe

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• 1 each pie crust
  Ingredient note

  Source: 1 pie crust
• 1½ cups shredded sweetened coconut (+ extra for garnish)
  Ingredient note

  Source: 1½ cups shredded sweetened coconut (+ extra for garnish)
• 3 each large eggs
  Ingredient note

  Source: 3 large eggs
• 2 cups whole milk
  Ingredient note

  Source: 2 cups whole milk
• ¾ cup granulated sugar
  Ingredient note

  Source: ¾ cup granulated sugar
• ¼ teaspoon salt
  Ingredient note

  Source: ¼ teaspoon salt
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract

1. Preheat oven to 350°F.
2. Roll out pie crust on a lightly floured surface. Carefully transfer the pie crust to a 9-inch pie plate. Trim and crimp edges for a decorative finish.
3. Add the shredded coconut to the unbaked pie crust.
4. In a separate bowl, whisk eggs, milk, sugar, salt, and vanilla extract. Pour into the pie crust over the coconut.
5. Carefully transfer to the pie to the oven and bake for 45-50 minutes until a knife inserted into the center comes out clean. Cool completely before serving. Sprinkle with additional shredded coconut to finish, if desired.