Best Coconut Custard Pie 

Ingredients: For the pie crust: – 1 1/4 cups all-purpose flour – 1/2 teaspoon salt – 1/2 cup unsalted butter, chilled and cubed – 1/4 cup ice water

For the filling: – 1 cup sweetened shredded coconut – 2 cups whole milk – 3/4 cup granulated sugar – 1/4 teaspoon salt

– 1/2 cup all-purpose flour – 4 large egg – 2 teaspoons vanilla extract – 1/4 teaspoon coconut extract (optional)

Instructions: 1. Preheat your oven to 375°F (190°C). 2. In a food processor, combine the flour and salt. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie dish. Trim any excess dough hanging over the edges and crimp the edges decoratively. Prick the bottom of the crust with a fork, then line it with parchment paper and fill it with pie weights or dried beans.

Bake the crust in the preheated oven for about 15 minutes, or until lightly golden brown. Remove the parchment paper and weights, then return the crust to the oven for another 5 minutes to fully bake. Remove from the oven and let cool slightly.

1. Reduce the oven temperature to 350°F (175°C). 2. Spread the shredded coconut on a baking sheet and toast it in the oven for about 5-7 minutes, stirring occasionally, until golden brown.

1. In a saucepan, heat the milk over medium heat until steaming but not boiling. 2. In a separate bowl, whisk together the sugar, salt, and flour.