1homemade or store-bought Pie Crustready in a deep dish pie pan, unbaked
Preheat oven to 325° F.
Sprinkle the coconut into the uncooked crust, and set aside.
Pour the milk in a small saucepan, and over a medium heat, bring to a simmer.
While the milk is heating, whisk the eggs, egg yolks, sugar, vanilla, and salt together in a large bowl, and gradually add the hot milk to the egg mixture, stirring constantly. Pour the custard into the prepared pie crust.
Bake, about 25-35 minutes, or until the center of the custard is set, but still jiggles a bit, like gelatin. Remove from oven and let cool completely on a cooling rack, then refrigerate.
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