Coconut Custard Pie

This coconut custard pie is a classic dessert that combines a silky custard filling with sweet coconut flakes for a rich, tropical flavor. With its golden crust and creamy texture, this pie is perfect for holidays, gatherings, or a special treat at home.

Ingredients

For the Pie Filling:

1 unbaked 9-inch pie crust
4 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 cups whole milk (or half-and-half for extra richness)
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups sweetened shredded coconut

For Garnish (Optional):

Whipped cream
Toasted coconut flakes

Instructions

Preheat Oven:
- Preheat to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and set aside.
Make the Custard Filling:
- In a large mixing bowl, whisk together eggs, granulated sugar, brown sugar, milk, vanilla extract, and salt until smooth. Stir in shredded coconut.
Assemble the Pie:
- Pour the custard mixture into the prepared pie crust, spreading it out evenly.
Bake:
- Place the pie on the middle rack of the oven and bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Cool:
- Remove from the oven and let cool completely at room temperature. For best results, chill in the refrigerator for 1-2 hours before serving.
Garnish and Serve:
- Top with whipped cream and toasted coconut flakes for extra flair, if desired.

Tips for the Best Coconut Custard Pie

Use a pie shield: Cover the crust edges with foil or a pie shield during baking to prevent over-browning.
Toast the coconut: Toast half the shredded coconut before adding it to the filling for deeper flavor.
Storage: Keep leftovers in the refrigerator for up to 3 days.