Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare the Pie Crust: Place the unbaked pie crust into a 9-inch pie dish. Press the crust gently into the dish and crimp the edges. Set aside.
Toast the Coconut (Optional): For a richer flavor, you can toast the shredded coconut. Spread it on a baking sheet and bake in the oven for about 5-7 minutes until lightly golden. Watch carefully to avoid burning.
Mix the Filling: In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, and salt until well combined.
Add Coconut: Stir in the shredded coconut (toasted or untoasted) into the mixture.
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 the custard is set and a knife inserted into the center comes out clean. The center might still be slightly jiggly, but it will set as it cools.
Cool: Remove the pie from the oven and let it cool completely on a wire rack. The pie will firm up as it cools.
Serve: Once cooled, slice and serve. You can top it with whipped cream or a sprinkle of extra toasted coconut if desired.
Variations & Tips
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