Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Pie Crust:
If using a store-bought pie crust, place it in your pie pan and set it aside. If you’re using a homemade crust, roll it out and place it into the pie dish.
Optional: To prevent the crust from getting soggy, you can blind-bake the pie crust for 5-7 minutes before filling it (poke a few holes in the bottom of the crust with a fork, then bake it at 350°F for about 5-7 minutes until it’s just beginning to brown).
Make the Custard Filling:
In a medium saucepan, combine the milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until the mixture begins to thicken (about 5-7 minutes).
Once the mixture thickens and starts to bubble, remove the saucepan from the heat.
In a separate bowl, whisk the eggs until beaten. Gradually pour in about 1/2 cup of the hot milk mixture into the eggs while whisking constantly to temper them (this prevents the eggs from scrambling).
Slowly add the tempered egg mixture back into the saucepan, whisking continuously. Return the saucepan to the heat and cook for another 1-2 minutes, until the custard thickens to a pudding-like consistency.
Remove from heat and stir in the vanilla extract and almond extract (if using). Optionally, stir in 1 tablespoon of butter for extra creaminess.
Add Coconut:
Stir in 1 cup of shredded coconut into the custard mixture until it’s fully combined.
Fill the Pie Crust:
Pour the coconut custard filling into the prepared pie crust. Use a spatula to smooth the top evenly.
Bake the Pie:
Bake the pie in the preheated oven for 40-45 minutes, or until the filling is set and lightly golden brown on top. The center should be firm and jiggle slightly when you gently shake the pie.
If the crust begins to brown too much, you can cover the edges of the pie with aluminum foil to prevent burning.
Cool:
Remove the pie from the oven and let it cool on a wire rack for at least 1 hour. The pie will continue to set as it cools. For best results, chill the pie in the fridge for a few hours or overnight before serving to allow the custard to fully set.
Serve:
Top with the remaining 1/2 cup of shredded coconut for a little extra texture and flavor. You can also garnish with whipped cream or toasted coconut flakes for added flair.
