A delightful twist on the classic coconut cream pie, featuring a rich coconut custard filling and a toasted coconut topping.
Combine the sugar, flour, and salt in a saucepan.
Ensure the flour is evenly mixed to avoid lumps in the custard.
Gradually add the milk to the dry mixture, stirring constantly.
Adding the milk slowly helps prevent lumps.
Cook the mixture over medium heat, stirring until it thickens and bubbles.
Keep stirring to avoid scorching the bottom.
Remove from heat and stir in the butter, vanilla, and coconut.
Add these ingredients off the heat to preserve their flavors.
Pour the custard into the pre-baked pie crust and let it cool.
Allow the custard to cool slightly before pouring to avoid softening the crust.
Toast the coconut on a baking sheet in a 350°F oven until golden brown.
Watch closely as coconut can burn quickly.
Sprinkle the toasted coconut over the cooled pie.
Ensure the pie is completely cool before adding the topping to maintain its texture.
Serve slices of the pie and enjoy.
Use a sharp knife to cut clean slices.
