Just before serving, garnish with freshly whipped cream and a sprinkle of toasted coconut flakes.
Use a sharp, thin knife dipped in hot water to make clean slices. Wipe the knife clean between cuts.

Prevent a Soggy Bottom: The egg white brush or a pre-bake (blind bake) for 10 minutes at 400°F can create a seal. Chilling the crust before adding the filling also helps.
Avoid Overbaking: The custard will continue to set as it cools. Removing it while the center is still slightly jiggly is the secret to a creamy, not rubbery, texture.
Toasting for Depth: For a deeper coconut flavor, toast the ½ cup of shredded coconut you use for the topping on a dry skillet over medium heat for 3-5 minutes until golden before sprinkling it on the pie.
Room Temperature Ingredients: Using eggs and milk that are not ice-cold will help the custard bake more evenly.
The Water Bath Trick: For the absolute silkiest texture, bake the pie in a water bath. Wrap the outside of the pie plate in foil, place it in a larger pan, and pour hot water into the larger pan until it comes halfway up the side of the pie plate.

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