For the Flaky Crust:
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1 unbaked 9-inch pie crust, homemade or store-bought
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Optional: 1 egg white, lightly beaten (for a sealant to prevent a soggy bottom)
For the Coconut Custard Filling:
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4 large eggs
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½ cup granulated sugar
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¼ cup light brown sugar, packed
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2 cups whole milk or 2% milk
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1 teaspoon vanilla extract
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½ teaspoon coconut extract (highly recommended for intense flavor!)
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¼ teaspoon salt
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1 ½ cups sweetened shredded coconut, divided
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¼ cup sweetened flaked coconut (for topping)
Optional Garnish:
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Whipped cream
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Toasted coconut flakes
The Foolproof Step-by-Step Method:
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