Instructions
1. Toast the Coconut
- Preheat the oven to 350°F (175°C).
- Spread the shredded coconut on a baking sheet and toast it for 5-7 minutes, stirring occasionally, until lightly golden. Set aside.
2. Prepare the Filling
- In a saucepan, heat the milk until it’s hot but not boiling.
- In a separate bowl, whisk together sugar, flour, and salt. Gradually whisk in the hot milk until smooth.
3. Combine Ingredients
- Beat the eggs in another bowl. Gradually whisk them into the milk mixture.
- Cook this mixture over medium heat, stirring constantly, until it thickens and just begins to boil.
4. Add Flavor and Assemble
- Remove from heat and stir in toasted coconut, vanilla extract, coconut extract, and nutmeg.
- Pour the filling into the unbaked pie crust.
5. Bake the Pie
- Sprinkle extra shredded coconut on top.
- Bake for 40-45 minutes, or until the center is set.
6. Cool and Serve
- Allow the pie to cool completely before slicing.
- Serve and enjoy this creamy, flavorful dessert!