For Serving
- Whipped cream (dairy or coconut)
- Extra toasted coconut
- Grated dark chocolate (optional)
Step-by-Step Instructions
1. Prep & Toast
Preheat your oven to 350°F (175°C) and place the pie crust in a 9-inch metal pie dish. Spread the shredded coconut on a rimmed baking sheet and toast for 5–7 minutes, stirring once, until golden and fragrant. Allow it to cool completely, then sprinkle evenly over the bottom of the crust.
2. Make the Filling
In a large bowl, whisk together the sugar, melted butter, milk, eggs, coconut cream, rum, vanilla, coconut extract, and salt until smooth and silky, about 1–2 minutes. Be careful not to whip air into the mixture.
3. Pour & Bake
Slowly pour the filling over the coconut-lined crust, gently tilting the dish to distribute it evenly. Bake for 30–35 minutes, rotating halfway through, until the edges are set and the center still jiggles slightly when shaken. The top should be lightly golden. Avoid overbaking, as the custard will continue to set as it cools.
4. Cool & Serve
Allow the pie to cool on a wire rack for at least 1 hour before slicing. Serve it slightly warm or at room temperature, topped with whipped cream and extra toasted coconut.
