Instructions

• Preheat the oven to 350°F. Place an oven rack in the center position.
• If using a store-bought rolled crust that needs fitting, fit the raw 9-inch pie crust into a 9-inch pie pan and crimp the edges as desired. Set the prepared raw crust aside.
• In a large bowl, use an electric mixer to beat 1/4 cup (1/2 stick) unsalted butter (at room temperature) and 1 cup granulated white sugar together on medium speed until well combined and slightly fluffy, about 1–2 minutes. Scrape the bowl sides as needed.
• Add the 3 large eggs one at a time, beating briefly after each addition until incorporated and scraping the bowl once.
• Add 1 3/4 cups whole milk, 1/2 cup heavy whipping cream, 3 tablespoons all-purpose flour, 1 1/2 teaspoons vanilla extract, 1/2 teaspoon salt, and 1/8 teaspoon ground nutmeg to the egg mixture. Beat on low speed just until the mixture is smooth and the flour is incorporated. Scrape the bowl once to ensure even mixing.
• Fold in 1 cup sweetened coconut flakes with a spatula until evenly distributed.
• Pour the filling into the raw 9-inch pie crust and smooth the top lightly with a spatula.
• Bake the pie in the preheated 350°F oven for 50 to 60 minutes. Begin checking at the 45-minute mark and then every 5 minutes: the pie is done when a knife inserted into the center comes out clean. If the crust is getting too dark, cover the edges with a pie crust shield or strips of foil to prevent over-browning.
• Remove the pie from the oven and place it on a wire rack. Cool the pie to room temperature, then refrigerate until chilled, about 2 to 4 hours, before slicing.
• If desired, serve slices topped with whipped cream or Cool Whip and a sprinkle of toasted coconut flakes.