A rich and creamy coconut custard pie with a golden flaky crust, perfect for dessert or special occasions.

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Preheat the oven to 350°F (175°C).
In a large bowl, whisk together the eggs and sugar until well combined.
Add the flour, melted butter, milk, vanilla extract, and salt. Mix until smooth.
Stir in the shredded coconut.
Pour the mixture into the unbaked pie crust.
Bake for 45–50 minutes, or until the top is golden and a knife inserted into the center comes out clean.
Allow the pie to cool completely on a wire rack before serving.
Chill in the refrigerator if preferred cold.