Prep time: 15 mins | Bake time: 45-50 mins | Servings: 8
Ingredients
- 1 unbaked 9-inch pie crust
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup whole milk
- 1 1/2 cups sweetened shredded coconut (divided)
Instructions
- Prep Equipment: Preheat oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie dish and crimp the edges.
- Make Filling: In a large bowl, whisk together eggs and granulated sugar until smooth. Add melted butter, vanilla extract, salt, and whole milk, whisking until thoroughly combined.
- Add Coconut: Fold in 1 cup of shredded coconut. Pour the filling into the prepared pie shell.
- Top & Bake: Sprinkle the remaining 1/2 cup of shredded coconut evenly over the top. Bake for 45–50 minutes, or until the center is set and the top coconut is golden brown.
- Cool & Serve: Remove from the oven and allow to cool completely on a wire rack before slicing to ensure the custard sets properly.
