In a bowl, cut the butter with the flour and powdered sugar until the mixture resembles coarse crumbs. Press onto the bottom and sides of an eight-inch pie plate. Bake for 15 minutes until dry to the touch. Cool slightly.
While the crust cools, lower the oven temperature to 320F and prepare the filling.
Stir together the eggs, cream, coconut cream, 1/3 cup of sugar and salt. STIR — DO NOT BEAT. Otherwise, the custard will be full of ugly bubbles after baking instead of having that soft and creamy texture. Taste, if your taste buds prefer a sweeter custard, add a few more teaspoonfuls of sugar. When the mixture is smooth, stir in half of the coconut flakes.
Pour the mixture into the pre-baked pie crust. Sprinkle the rest of the coconut flakes on the custard.
Bake at 320F for 45 minutes to one hour or until the filling is set and the top is dry to the touch. The custard will rise a bit but will deflate after cooling.
For best results, leave in the oven for another 10 minutes after turning it off. That should prevent the filling from having a sunken appearance.
Now, the most difficult step of all.
Cool the custard completely then chill for a few hours before slicing. The custard needs to set and firm up. If you slice the pie while hot, the custard will be too soft and you won’t get clean slices.
Coconut custard pie printed from https://casaveneracion.com/coconut-custard-pie-recipe/ for personal use only. Not for republication nor distribution.