Coconut Custard Pie

INGREDIENTS

1. 114-ounce can sweetened condensed milk
2. 113-ounce can coconut milk
3. 3large egg yolks
4. 1/4teaspoon kosher salt
5. 9-inch basic flaky piecrust, parbaked
6. 1/4cup flaked or shredded coconut, toasted

DIRECTIONS

1. Preheat oven to 325° F. Whisk together condensed milk, coconut milk, egg yolks, and salt.
2. Pour into the piecrust and bake until the center is set but still slightly wobbly, 50 to 60 minutes. Let cool, then chill until firm, 4 to 5 hours. Top with toasted coconut before serving.
3. Source:  realsimple.com