Step 1: Prepare the Pie Crust:
Preheat your oven to 400°F (200°C).
If using a homemade crust, roll it out and fit it into a 9-inch pie plate. Crimp the edges decoratively. If using a store-bought crust, follow the package directions for a filled pie.
Pro-Tip (For a Crisp Crust): For an extra barrier against sogginess, brush the bottom and sides of the unbaked crust with the lightly beaten egg white. Place it in the freezer for 15 minutes to set.
Step 2: Create the Custard Filling:
In a large mixing bowl, whisk the eggs until they are well beaten and uniform in color.
Add both the granulated and brown sugar, and whisk vigorously until the mixture is smooth and the sugar begins to dissolve.
Gradually pour in the milk while whisking constantly to combine smoothly with the egg mixture.
Whisk in the vanilla extract, coconut extract, and salt.
Stir in 1 cup of the shredded coconut (reserving the remaining ½ cup for topping).
Step 3: Assemble and Bake:
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