For the Flaky Crust:

• • 1 unbaked 9-inch pie crust, homemade or store-bought

• Optional: 1 egg white, lightly beaten (for a sealant to prevent a soggy bottom)

For the Coconut Custard Filling:

• • 4 large eggs

• • ½ cup granulated sugar

  • ¼ cup light brown sugar, packed

• • 2 cups whole milk or 2% milk

  • 1 teaspoon vanilla extract

• • ½ teaspoon coconut extract (highly recommended for intense flavor!)

  • ¼ teaspoon salt

• • 1 ½ cups sweetened shredded coconut, divided

• ¼ cup sweetened flaked coconut (for topping)

Optional Garnish:

• Whipped cream

• Toasted coconut flakes

The Foolproof Step-by-Step Method:

Continued on next page