IngredientsIngredient QuantityUnbaked pie crust 1 (9-inch)Sweetened shredded coconut 1 cupWhole milk 1 cupHeavy cream 1 cupLarge eggs 3Granulated sugar ¾ cupVanilla extract 1 teaspoonSalt ¼ teaspoonPreparationPreheat 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.
Oh my lord, the taste is so divine! Rich and delightful in every way!
