Ingredients:
- 1/2 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 cups milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups sweetened shredded coconut
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish.
- In a large bowl, whisk together the melted butter and sugar until smooth.
- Add eggs one at a time, whisking well after each addition.
- Stir in milk, vanilla extract, and salt.
- Gradually whisk in the flour until fully combined and smooth.
- Fold in the shredded coconut.
- Pour the batter into the prepared dish.
- Bake for 45–50 minutes, or until the center is set and the top is lightly golden.
- Allow to cool for at least 20 minutes before slicing. The pie will firm up as it cools.
Serving Suggestions
- Serve warm or chilled.
- Delicious on its own or topped with whipped cream or a dusting of powdered sugar.
Storage
- Store covered in the refrigerator for up to 4 days.
Tips & Variations
- For extra coconut flavor, substitute 1/2 cup of the milk with coconut milk.
- Add a pinch of nutmeg for a subtle warmth.
- Toast the coconut lightly before mixing in for deeper flavor.