Ingredients:

  • 1 (9-inch / 23 cm) store-bought pie crust (or 1 homemade 9 pie crust)
  • 1 (14 oz / 396 g) can sweetened condensed milk
  • 3 large eggs, room temperature
  • 1 tsp (5 ml) pure vanilla extract
  • 1/4 tsp (1.5 g) fine sea salt
  • 1 cup (80 g) sweetened shredded coconut (desiccated)
  • 1/3 cup (80 ml) evaporated milk or whole milk (optional)
  • 1 cup (240 ml) heavy cream, whipped with 1–2 tbsp (8–16 g) powdered sugar (optional topping)
  • 2 tbsp (10 g) toasted shredded coconut for garnish (optional)
  • Optional crust-from-scratch: 1 1/4 cups (160 g) all-purpose flour
  • Optional crust-from-scratch: 1/2 tsp (3 g) fine salt
  • Optional crust-from-scratch: 1/2 cup (113 g) unsalted butter, cold, cubed
  • Optional crust-from-scratch: 3–4 tbsp (45–60 ml) ice water

Instructions:

  1. Preheat the oven to 350°F (175°C). Fit the store-bought crust into a 9-inch pie plate and flute the edges. If using a homemade crust and blind-baking, line with pie weights and bake 8–10 minutes until faintly set; let cool slightly.
  2. In a medium bowl, whisk together the sweetened condensed milk, eggs, evaporated or whole milk (if using), vanilla extract, and salt until smooth and uniform.
  3. Stir the shredded coconut into the custard mixture until evenly distributed.
  4. Pour the coconut custard into the prepared pie crust and smooth the top with a spatula.
  5. Place the pie on the middle oven rack and bake at 350°F (175°C) for 45–55 minutes. The edges should be set and lightly puffed and the center should have a gentle jiggle. If crust edges brown too quickly, tent them with foil.
  6. Remove the pie from the oven and cool on a rack for 1 hour, then refrigerate at least 1–2 hours (or overnight) to fully set for clean slices.
  7. Right before serving, top with lightly sweetened whipped cream (or store-bought whipped cream) and sprinkle with toasted shredded coconut. Serve chilled or slightly cool.