Start by setting your oven to 350 F. As it warms up, let’s get our ingredients ready.

In a large bowl, gently beat the eggs. Then, add the cubed butter and sugar. With an electric mixer on medium speed, blend these ingredients until they’re well mixed.

Next, add the all-purpose flour to the mixture. This little touch helps to prevent any egg curdling, ensuring a smooth and creamy texture.

Pour in the milk and blend again. Whether you opt for a dairy or vegan option, it’ll add a lush creaminess to the pie.

Now for the fun part! Stir in the flaked coconut and vanilla extract. These are the key players that give the custard its signature tropical taste.

Pour this fragrant custard mixture into your frozen pie crust. For an extra coconutty touch, sprinkle the remaining flakes on top.

Place the pie in the oven and bake for 45 to 50 minutes. You’ll know it’s done when the custard is firm to the touch.

Patience is a virtue! Let the pie cool for about an hour before slicing. Serve as is, or top it off with a dollop of whipped cream for an extra special treat.