Coconut Custard Pie Recipe
This coconut custard pie recipe offers a delightful blend of creamy custard and shredded coconut in a flaky pie crust. Ideal for any dessert lover, this pie is a delicious way to end any meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Pie Crust:
- 1 package (14 oz/400g) refrigerated pie crusts (1 crust)
- Filling:
- 3 large eggs
- 1 cup (200g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (60g) unsalted butter, melted
- 1 1/2 cups (360ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups (150g) sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Fit the pie crust into a 9-inch pie dish and crimp the edges.
- In a large bowl, beat the eggs until well combined. Add sugar and flour, and beat until smooth.
- Stir in melted butter, milk, heavy cream, vanilla extract, and salt. Mix until well combined.
- Fold in the shredded coconut.
- Pour the filling into the prepared pie crust.
- Bake for 50-60 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
- Allow the pie to cool completely on a wire rack before slicing.
- Serve at room temperature or chilled. Garnish with whipped cream and toasted coconut if desired.
Notes
- To prevent the crust from over-browning, cover the edges with foil halfway through baking.
- For a richer flavor, substitute coconut milk for whole milk.
Nutrition
- Serving Size: 1 slice (1/8 of the pie)
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
Find it online: https://avarecipes.com/coconut-custard-pie-recipe/