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.
Nutrition (Per Slice, Approx. 8 Slices)
- Calories: 320
- Fat: 16g
- Saturated Fat: 12g
- Cholesterol: 100mg
- Sodium: 150mg
- Carbohydrates: 38g
- Sugar: 26g
- Protein: 6g
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