1. Place your prepared pie crust (with or without the egg wash) on a baking sheet. This makes it easier to handle and catches any potential drips.

2. Carefully pour the custard filling into the pie crust.

3. Sprinkle the remaining ½ cup of shredded coconut and the ¼ cup of flaked coconut evenly over the top of the filling.

Step 4: The Two-Stage Baking Method (The Key to Success!)

1. Initial High Heat: Bake the pie at 400°F (200°C) for 10 minutes. This high heat helps set the crust.

2. Reduce Heat and Finish: Without opening the oven door, reduce the oven temperature to 350°F (175°C). Continue baking for 35-45 minutes.

3. The pie is done when the edges of the custard are set, but the center still has a slight jiggle—like Jell-O—when you gently shake the pan. A knife inserted about 1-2 inches from the center should come out clean. The top will be a beautiful golden brown.

Step 5: The Crucial Cool Down

1. Remove the pie from the oven and place it on a wire cooling rack. It must cool completely to room temperature (this will take about 2 hours) before being refrigerated.

2. This slow cooling is essential for the custard to set properly. Once at room temperature, cover the pie loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.

Step 6: Slice, Serve, and Savor!

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