Description
This creamy Coconut Custard Pie combines a silky vanilla egg custard with sweet shredded coconut in a buttery crust. It’s easy, nostalgic, and perfect served chilled.
Ingredients
Scale
- 3 large eggs
- 1 ¾ cups (420 ml) whole milk
- ¾ cup (150 g) granulated sugar
- ½ cup (45 g) shredded sweetened coconut
- 2 tbsp all-purpose flour (optional)
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 9-inch pie crust, homemade or store-bought
- ¼ cup toasted shredded coconut for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Place the crust into a 9-inch pie pan and prick the bottom with a fork. Pre-bake for 5–7 minutes if desired.
- In a bowl, whisk together eggs, sugar, flour (if using), and salt.
- Heat milk until warm but not boiling. Slowly whisk into the egg mixture to temper.
- Stir in vanilla and shredded coconut.
- Pour custard mixture into the crust. Bake for 40–45 minutes, until set but slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours before serving.
- Optional: Top with toasted shredded coconut just before serving.
Notes
- Use coconut milk instead of whole milk for a more intense coconut flavor.
- Add ½ tsp almond extract for extra aroma.
- Chilling is essential for perfect custard texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: coconut custard pie, coconut pie recipe, coconut dessert, easy pie recipe, custard pie