Keep oven preheated to 350 degrees. Sift or whisk the dry ingredients into a large mixer bowl until there are no lumps in the dry ingredients
Add the eggs. Beat on low until the the eggs begin to mixing with the dry ingredients. Increase speed to medium-low and beat 30 seconds until fully combined
Add the milk and vanilla. Beat on low 10 seconds or until the milk begins to blend in. Increase speed to medium-low and beat another 30 seconds until fully combined
Add the melted butter and beat on low 10 seconds. Increase speed to medium-low and beat until fully combined. The mixture will be very thin and liquid. Gradually fold in the shredded coconut until fully combined
Pour into prepared cooled pie crust. Tilt pan back and forth slightly to evenly spread the filling throughout the crust. Place into preheated oven. Bake at 350 degrees 40-45 minutes or until the edges are firm and the center is slightly jiggly
Remove from the oven. Allow to cool in the pan at least 1 hour. After 1 hour place the pie in the refrigerator another 1-2 hours or until fully cooled. Do not slice while warm. Store leftovers in the refrigerator up to 3 days