Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Place the unbaked 9-inch pie crust on a baking sheet to catch any potential drips.
- In a large bowl, whisk together the granulated sugar, all-purpose flour, and salt. This ensures the dry ingredients are evenly distributed and prevents lumps in the filling.1 ½ cups granulated sugar, ⅓ cup all-purpose flour, ¼ teaspoon salt
- Add the lightly beaten eggs to the dry ingredients and whisk until well combined and the mixture is smooth.4 large eggs
- Gradually whisk in the milk until the mixture is smooth. Then, add the butter pieces and stir until they are mostly melted, or add them to the warm filling later to melt.1 ½ cups milk, 2 tablespoons unsalted butter
- Stir in the vanilla extract and the shredded sweetened coconut. If you are using chopped pecans or walnuts, gently fold them in at this stage.1 teaspoon vanilla extract, 1 ½ cups shredded sweetened coconut, ½ cup chopped pecans or walnuts
- Carefully pour the coconut filling into the unbaked pie crust. Ensure the filling is evenly distributed.Unbaked 9-inch pie crust
- Bake for 50-60 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be golden brown, and the filling should be firm to the touch. If the crust begins to brown too quickly, you can loosely tent the edges with aluminum foil.
- Remove the pie from the oven and let it cool completely on a wire rack. This is crucial for the filling to set properly. It will take at least 2-3 hours.
- Once cooled, you can cover and refrigerate the pie. For best results and a firmer set, chill for at least 4 hours or preferably overnight.
- Before serving, you can sprinkle additional shredded coconut on top or serve with a generous dollop of whipped cream or homemade meringue.Whipped cream or meringue
Notes
Refrigerate leftovers for up to 3-4 days. Freezing is not ideal for custard texture but can be done for up to 2 months. Reheat gently in a low oven for 5-10 minutes.
