Description

A nostalgic Coconut Custard Pie with a velvety-smooth custard, tender coconut, and a flaky crust. Perfect for family gatherings and special occasions.

Ingredients

Scale

1 (9-inch) unbaked pie crust
4 large eggs
1 cup granulated sugar
1/4 teaspoon salt
2 cups whole milk
1 teaspoon vanilla extract
1 1/2 cups shredded sweetened coconut

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Instructions

Preheat your oven to 350°F (175°C) and prepare the pie crust in a 9-inch pie plate
In a large mixing bowl, whisk the eggs, sugar, and salt together until light in color
Whisk in the whole milk and vanilla extract until smooth
Fold in the shredded coconut until evenly distributed
Pour the mixture into the unbaked pie crust, leaving a small space at the top
Bake for 50-60 minutes until the edges are set and the center has a slight jiggle
Allow to cool completely on a wire rack for at least 2-3 hours before serving

Notes

For a gluten-free pie, substitute the crust with a gluten-free option.

Do not overbake to prevent a dry custard.

Prep Time: 20 mins
Cook Time: 60 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 30g
Sodium: 210mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: Unknown
Trans Fat: Unknown
Carbohydrates: 40g
Fiber: 2g
Protein: 7g
Cholesterol: 105mg