Coconut Custard Pie

Ingredients:

• 1 ½ cups shredded coconut (sweetened or unsweetened, based on preference)
• 1 cup whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 cup sugar (or substitute with a low-carb sweetener if preferred)
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thicker custard)
• ½ tsp salt
• 1 pre-baked pie crust (store-bought or homemade)
• Optional: Toasted coconut for topping

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Mix the Wet Ingredients:
   • In a medium saucepan, combine the whole milk and heavy cream over medium heat. Stir occasionally until the mixture is warm but not boiling.
3. Whisk the Eggs:
   • In a bowl, whisk together the eggs, sugar (or sweetener), vanilla extract, and salt until smooth and well combined.
4. Temper the Eggs:
   • Slowly pour about ½ cup of the warm milk mixture into the egg mixture while whisking constantly (this prevents the eggs from scrambling). Gradually add the rest of the milk mixture into the eggs.
5. Cook the Custard:
   • Pour the egg-milk mixture back into the saucepan and cook over medium-low heat, stirring constantly. Add the cornstarch if you prefer a thicker filling. Stir until the custard thickens and coats the back of a spoon, about 5-7 minutes. Make sure the mixture doesn’t boil.
6. Add the Coconut:
   • Once the custard has thickened, stir in the shredded coconut until evenly incorporated.
7. Fill the Pie Crust:
   • Pour the custard mixture into the pre-baked pie crust, spreading it evenly.
8. Bake:
   • Bake in the preheated oven for 25-30 minutes or until the top is golden and the custard has set (it should still have a slight jiggle in the center).
9. Cool:
   • Let the pie cool at room temperature for about 1 hour, then refrigerate for at least 2 hours to fully set.
10. Optional Topping:

• Once the pie is fully set and chilled, top with toasted coconut flakes for extra flavor and texture.

11. Serve:

• Slice and serve chilled for a rich, creamy coconut treat!