Coconut Custard Pie

Ingredients:
1 9-inch pie crust, unbaked
1 cup sweetened shredded coconut
2 cups whole milk
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon nutmeg
Extra shredded coconut for topping

Directions:
1. Preheat the oven to 350°F (175°C).
2. Spread the shredded coconut on a baking sheet and toast in the oven for about 5-7 minutes, stirring occasionally, until lightly golden. Set aside.
3. In a saucepan, heat the milk until hot but not boiling.
4. In a separate bowl, whisk together the sugar, flour, and salt. Gradually whisk in the hot milk until smooth.
5. In a separate bowl, beat the eggs, then gradually whisk into the milk mixture.
6. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat.
7. Stir in the toasted coconut, vanilla extract, coconut extract, and nutmeg.
8. Pour the filling into the unbaked pie crust.
9. Sprinkle extra shredded coconut on top.
10. Bake for 40-45 minutes, or until the center is set.
11. Allow the pie to cool before serving.
12. Serve and enjoy this delicious Coconut Custard Pie!

Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Calories: 280 kcal | Servings: 8 slices