Description
This Coconut Custard Pie features a smooth, creamy filling with the perfect balance of sweetness and coconut flavor, all nestled in a flaky pie crust. It’s a comforting, indulgent dessert that’s perfect for any occasion.
Ingredients
Scale
- 1 9-inch unbaked pie crust
- 1 cup sweetened shredded coconut
- 2 cups milk
- 4 eggs
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Spread the shredded coconut on a baking sheet and bake for 5 minutes, or until lightly golden brown.
- In a medium saucepan, combine milk and toasted coconut. Bring to a simmer over low heat, then remove from heat and let it cool.
- In a large bowl, beat eggs, sugar, flour, butter, vanilla extract, and salt together. Gradually stir in the milk and coconut mixture.
- Pour the mixture into the unbaked pie crust.
- Bake for 40 to 45 minutes, or until the center is set. Allow the pie to cool before serving.
Notes
- To ensure a smooth custard, make sure to gradually add the milk mixture to the egg mixture to avoid curdling.
- For extra coconut flavor, you can top the pie with additional toasted coconut after baking.
- If you prefer a firmer custard, bake the pie a little longer, checking for doneness by gently shaking the pie—there should be minimal jiggle in the center.
- Prep Time: 15 minutes
- Cook Time: 45 minutes